“This classic Hong Kong-style breakfast is by no means a traditional Lunar New Year recipe, but it’s something my Pao Pao (grandma) made for me when I was growing up. The combination of brioche, creamy peanut butter, and condensed milk creates the optimal sweet-salty balance, and feels very indulgent when all put together.”
— Emerald Chan, Misfits Market’s Culinary Content Creator
Get the recipe for Peanut Butter French Toast:Print
My Pao Pao’s Peanut Butter French Toast
- 6 slices brioche
- Creamy peanut butter (my mom loves crunchy in this, so can use that too)
- 2 eggs
- ½ teaspoon vanilla extract
- Kosher salt
- 3–4 tablespoons neutral oil like canola or vegetable oil
- Butter slices, for serving
- Condensed milk, for serving
- Maple syrup, for serving
- Generously spread peanut butter on two of three slices of brioche. Stack them to form a sandwich so the peanut butter is inside, and repeat with the remaining brioche. Using a sharp knife remove the crust from the sandwiches.
- In a shallow bowl, whisk together eggs, vanilla, and a small pinch of salt.
- Over medium-high heat, add 2-3 tablespoons of oil to a pan until the entire surface is coated. Carefully lower the brioche stacks into the oil and fry on each side until golden, 20-30 seconds per side. (The bread should be toasty on the outside and very soft on the inside.) Repeat with the second brioche stack, adding more oil to the pan if needed.
- Serve French toast topped with butter, a generous amount of condensed milk, and maple syrup if desired
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