Hong Kong French Toast

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Step 1.

Spread your Biscoff on the first slice of bread, your peanut butter on the second, and Biscoff once again on the third. Stack them on top of each other.

Step 2.

Cut the crusts off so it forms a neat square.

Step 3.

Heat up your oil to 180-190°C. You can use a chopstick to test the temperature – if the oil starts bubbling right away when you put the chopsticks in, it’s ready.

Step 4.

Place the block of bread in the pan and fry each side for 1-2 mins until it turns golden brown.

Step 5.

Once it's looking all golden, remove the toast onto a drying rack or on a paper towel so that either the excess oil drips out or the towel soaks it up.

Step 6.

Serve with a knob of butter and a healthy drizzle of condensed milk.

Don't dip the bread in the egg mix for too long. Also, make sure to fry the sides first and the flat-side last.

3 Slices of White Bread
2 Heaped Tbsp Lotus Biscoff Spread
1 Heaped Tbsp Peanut Butter
2 Eggs
50ml Milk
2 Tbsp Butter
2-3 Tbsp Condensed Milk
Vegetable Oil