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Prepare the sandwich. Take two slices of bread and spread a generous amount of peanut butter on one side of each slice. Make sure the edges have less peanut butter than the center to avoid leaking. If adding a third layer, make sure to add peanut butter on both sides. Close the sandwich and trim off the crust. Repeat for all the remaining slices.
Mix the egg mixture. In a shallow bowl, whisk to combine the milk, eggs, vanilla, cinnamon and salt.
Soak the sandwich. Soak the peanut butter bread for 30 seconds on each side.
Cook the toast. Melt 1 tablespoon of butter in a large skillet over medium low heat. Add the soaked bread to the pan, cover with a lid and cook on medium low until golden brown on the underside, about 2-3 minutes. Flip the bread and cook on the other side, uncovered until golden brown, about 2-3 minutes. Then sear the edges for a crispy uniform look.
Serve. Serve the Hong Kong French toast with a drizzle of condensed milk and a slab of butter. Enjoy!