Hong Kong French Toast (Custard Filling)

When it comes to iconic Hong Kong-style cafe dishes, Hong Kong French Toast holds a special place in everyone’s hearts. This indulgent, golden-brown treat, often paired with a hot cup of milk tea, is a comforting fusion of East-meets-West culinary creativity.

This dish is perfect for Valentine’s Day, Mother’s Day or your Sunday brunch, when you want something slightly more indulgent than your regular French toast.

Unlike its Western counterpart, Hong Kong French Toast takes decadence to the next level. Typically made with thick slices of milk bread, the toast is generously slathered with peanut butter, or custard in this recipe, dipped in an egg milk batter, and pan fried to perfection. It’s then served with a generous drizzle of condensed milk and topped with a pat of butter. The result? Crispy, golden edges encasing a soft, pillowy interior that bursts with flavor.

• 2 to 3 salted duck egg yolks 
• 1/2 tablespoon (25 g) milk powder
• 2 tablespoons (20 g) cornstarch
• 4 tablespoons (60 g) softened salted butter (if using unsalted, add 1/4 tsp salt)
• 1/2 cup (50 g) powdered confectioners sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon turmeric for color (optional)

• 5 to 6 1” thick slices milk bread (or 8–12 standard slices of bread, with crusts removed, ideally slightly stale)
• 3 cups whole milk
• 4 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Butter , for cooking
• 1/4 cup sweetened condensed milk , for sealing toasts and drizzling