Have you ever had Hong Kong style french toast? It's deep fried...and delicious!Jump to recipe
Hong Kong style French toast is one of those indulgent eats that I almost always ordered as a little girl. My family would often go out for Sunday brunch, Chinese style, at a HK cafe, where, instead of the usual egg dishes like omelettes, there would be macaroni in soup sets, fried noodles, and Hong Kong style French toast.
HK French toast is basically one of the best things ever. Usually it’s two slices of fluffy white bread, sandwiched around some sort of spread – you can find it with coconut jam, peanut butter, or condensed milk. My fave as a kid was coconut jam, but they don’t really do that very often.
The sandwich then gets dipped in lightly beaten eggs and is deep fried to golden, crispy deliciousness. They serve it with a pat of cold butter and a mini pitcher of syrup. Not the healthiest, but seriously good. Hope you guys give this a go!
PS – This is a post for Ashley of Edible Perspective. She’s welcoming a baby girl this winter and some bloggie friends have planned a surprise breakfast themed online baby shower. Congrats Ashley! I just know your babe will be well loved and eating well :) Check out the other baby shower breakfast themed posts here on A Couple Cooks & The Full Helping!
Hong Kong Style Deep Fried Nutella French Toast
- 2-4 slices thick cut bread (I used challah)
- nutella, to taste
- 2 eggs, lightly beaten
- oil, to shallow fry
- syrup, if desired
Spread a generous amount of nutella on a slice of bread and sandwich it with another slice. If you want to make smaller french toasts, trim to size.
Lightly whisk the eggs in a shallow bowl.
Heat up oil over medium high heat in a deep sided pan. You want enough oil so that it comes about halfway up the side of your bread, about an inch and a half of oil. When the oil is hot and shimmery, carefully dip your nutella sandwiches in the lightly beaten egg, giving it a couple of seconds to soak up the egg, flipping once.
Carefully add the french toast to the hot oil and cook until golden and crispy, flipping once. Remove, drain on paper towels or a wire rack and enjoy immediately, with syrup, if desired.