Inspired by the iconic Hong Kong style French toast, this western-influenced Custard French Toast is a great way to use up stale bread or to impress that someone. Think breakfast in bed . Somehow, I can always find extra slices of sandwich bread in the fridge so French toast is a regular breakfast item in the morning.
Loaded with a homemade custard filling, which could be made ahead, putting it together is as easy as eating it. I love to use milk bread for the toast but regular bread works just as well.
For custard –
150 ml whole milk + 2 tbsp water
1 egg yolk
70 g condensed milk
4 tsp all-purpose flour
30 g unsalted butter
½ tsp vanilla extract
For toast –
4 slices milk sandwich bread / regular sandwich bread (preferably few days old)
4 tbsp milk
¼ tsp salt
Honey or maple syrup for serving
Recipe adapted from: Peachy Bunny Mel
To make the custard:
Whisk egg yolk with condensed milk and flour together.
Heat milk, butter and water until steaming (not necessary to boiling point) and whisk in half of the milk, a little at a time to the egg yolk mixture. Make sure to keep whisking to prevent the yolk from curdling.
Pour the mixture to the rest of the milk in the saucepan and return to low heat.
Keep whisking until the custard mixture just thickens. Turn off heat and stir in vanilla extract.
Transfer to a clean bowl and cover with cling wrap, making sure it touches the surface of the custard. This will prevent a skin from forming on top of the custard. Allow to cool before refrigerating for at least 4 hours or overnight.
To make the toast:
Prepare 4 slices of day-old bread by trimming off the crust.
Whisk eggs, milk and salt together in a shallow plate.
Spread a generous amount of the cold custard all over the bread, concentrating in the centre of the bread.
Cover with another piece of bread and pinch all the sides to seal.
Dip both sides in beaten egg mixture and allow to soak for 1 min.
Heat a large pan and add in 2 tbsp oil.
Cook the toast over medium low heat until both sides turn crispy and golden brown.
Use a pair of tongs or spatula to hold the bread so the edges are cooked as well.
Drizzle with some honey or maple syrup and serve warm.