What is Hong Kong french toast?

Regular french toast is made by soaking leftover sliced bread in beaten eggs and milk or cream, then pan-frying until golden. However, traditional Hong Kong french toast uses fluffy milk bread filled with peanut butter, then dipped in egg and fried in oil. It is usually served warm with butter and condensed milk. My version uses elements of a classic Hong Kong french toast and creates a unique chocolate and hazelnut version. Trust me, it is delicious. I switched the fluffy milk bread for soft brioche. Both are still more luxurious than classic white bread. Then I use hazelnut creme instead of peanut butter. You still get the nuttiness, just a different flavour profile.

What does Hong Kong french toast taste like?

So delicious. Imagine a crispy outside, custardy inside and a burst of whatever filling you have chosen. In this case, the heavenly hazelnut creme which tastes just like the inside of a kinder bueno. The chocolate whipped cream is optional but of course, so good.

Brioche is an enriched bread from France. Unlike plain white bread, brioche contains eggs, butter and more sugar. This gives it its famous soft texture, golden colour and rich, subtly sweet, taste.

What can I serve with this Hong Kong french toast?

This Hong Kong french toast is such a versatile recipe. It is the perfect luxury breakfast or brunch, but also makes for a delicious pudding. I love it with rich chocolate whipped cream. You can simply drizzle with melted dark chocolate if you prefer. Alternatively, a swirl of squirty cream or dollop of clotted cream is delicious. Sometimes I serve with mascarpone or crème fraîche for a subtle tang. For full-on pudding vibes, a scoop of ice cream is so good. I also like to serve my Hong Kong french toast with some berries - whatever is in season. Strawberries, pitted cherries, blueberries, raspberries and blackberries are all delicious. You can also use frozen berries to make your own coulis or compote, if you prefer.

Hong Kong French Toast with Hazelnut Creme

Name: Hong Kong French Toast with Hazelnut Creme
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Hong Kong
Ingredients: 3 thick slices of brioche; 2 heaped tbsp hazelnut creme; 2 large eggs; 30ml full-fat milk; ½ tsp vanilla extract; Knob of butter; 150ml double cream; 1 tbsp unsweetened cocoa powder; 1 tsp maple syrup; pinch of sea salt; Hazelnut creme, to drizzle; Fresh raspberries

Hong Kong French Toast with Hazelnut Creme

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This Hong Kong french toast is the brunch dish of dreams.It has sweet, soft brioche filled with silky smooth hazelnut creme, soaked in a rich vanilla custard, then pan-fried until golden. Utterly divine topped with a spoonful of chocolate whipped cream…

Author: Margie
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: Serves 1-2 1x
Category: Brunch
Method: Pan-frying
Cuisine: Hong Kong
Diet: Vegetarian

Ingredients

Scale

For the Hong Kong french toast:

3 thick slices of brioche
2 heaped tbsp hazelnut creme
2 large eggs
30ml full-fat milk
½ tsp vanilla extract
Knob of butter

For the chocolate whipped cream:

150ml double cream
1 tbsp unsweetened cocoa powder
1 tsp maple syrup
pinch of sea salt

To serve:

Hazelnut creme, to drizzle
Fresh raspberries

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Instructions

Spread one slice of brioche with a generous layer of hazelnut creme. Top with another slice of brioche (to create a sandwich) and spread generously with the remaining hazelnut creme. Top with the final slice of brioche to make a big three-tiered brioche sandwich. Remove the crusts and set aside.
In a wide, shallow bowl, whisk the eggs, milk and vanilla extract to combine. Dip the brioche sandwich into the egg mixture, turning to coat both sides. Take care not to submerge it for too long or it will go soggy.
Heat a knob of butter in a medium-sized non-stick frying pan and set over a medium heat. Once the butter is foaming, swirl to coat the base of the pan, then add the brioche sandwich.
Fry for about 1 minute - or until golden brown underneath. Using a spatula or palette knife, carefully flip it over and continue to cook for about 1 more minute - or until golden brown on both sides. Then turn and cook the edges until golden - they should take around 30 seconds each.
Meanwhile, make the chocolate whipped cream: pour the double cream into a medium-sized bowl. Sift in the cocoa powder and add a drizzle of maple syrup, followed by a pinch of sea salt. Whisk until you have medium peaks. Taste and adjust the sweetness/saltiness, as necessary.
Pop onto a plate and slice in half. Serve with a dollop of the chocolate whipped cream, a drizzle of hazelnut creme and a handful of fresh raspberries, if desired.

Notes

Scroll up for a helpful step by step guide on how to make this recipe.

Hazelnut creme: you can make your own or use a shop bought one. I love the Italian hazelnut creme from M&S. Alternatively, swap for any other sweet spread you like. My homemade pistachio cream is delicious. So is Lotus biscoff spread (especially if you like my biscoff blondies) or nutella. If you are feeling luxurious, a gianduja spread is so good. You can also keep it traditional and stick with peanut butter.

Whipped cream: take care to whip the cream just to medium peaks for the chocolate whipped cream. If you over whip, it will split and you will eventually get something akin to butter.

Serving suggestions: I love serving this Hong Kong french toast with chocolate whipped cream and fresh raspberries. However, you can simply drizzle with melted dark chocolate or add a scoop of ice cream, if you prefer.

Berries: you can use whatever berries you like. Pitted cherries, strawberries, blueberries and blackberries all work well too. Alternatively, serve with a spoonful of berry compote.

Nuts: for extra flavour and texture, I sometimes sprinkle this Hong Kong french toast with toasted nuts. Flaked almonds, chopped hazelnuts or pistachios all work well. Remember to toast the first to really bring out the flavour.

Make ahead: this Hong Kong french toast is best straight after cooking. However, you can whip the chocolate cream in advance and keep it covered and chilled in the fridge for up to 24 hours. You can also make the hazelnut creme sandwich ahead of time and keep tightly wrapped in cling film in the fridge for up to 24 hours. Bear in mind, once dipped in the sweetened egg, it is best to fry off and enjoy straight away.

To store: Any leftovers can be transferred to an airtight container and place in the fridge for 1-2 days.

To reheat: Reheat either in the air fryer (180c for 7-10 minutes), in the oven (180c for 10-15 minutes) or my favorite way: in a pan. Melt some butter over medium heat and reheat the french toast for 5 minutes a side until crispy and hot all the way through. The exact timings of all of these will depend on the thickness of your brioche slices, so just make sure it’s totally hot before serving.

To freeze: This recipe is best enjoyed fresh and hot from the pan, so I wouldn’t go out of my way to make this for the freezer. But if you have leftovers that you don’t want to eat right away, you can wrap tightly in clingfilm and a layer of foil. Freeze for a month. When ready to eat, defrost in the fridge then reheat (see above).

Find it online: https://desertislanddishes.co/hong-kong-french-toast/