Rich, decadent, and absolutely indulgent, this Hong Kong Style French Toast showcases the iconic stacked French toast with generous layers of sweetened condensed milk in-between, creating that signature tall look & sweet taste that Hong Kong cha chaan tengs French toasts are famous for. Perfect for weekend brunch or a special breakfast treat, this version takes the beloved traditional preparation one step further with an optional crème brûlée sugar top for extra indulgence and textural contrast.

Understanding Your Components

1. Bread: I recommend using day-old brioche or milk bread for the best results. Day-old bread absorbs the custard mixture better without falling apart. Make sure to cut your slices thick – about 1 inch or 1.5cm – so you can create that signature tall look & stuffed pocket.
2. Condensed Milk Filling: The heart of Hong Kong style French toast – sweetened condensed milk spread generously between bread slices creates that signature rich and sweet taste
3. French Toast Egg Mixture: A rich, flavoirful coating made with whole eggs, milk, vanilla extract, and a touch of cinnamon. This aromatic egg mixture adds wonderful richness to the toast and creates that perfect golden exterior when pan-fried. The key is getting the right consistency – not too thick that it won’t penetrate the bread, but rich enough to create a custardy interior when cooked
4. Caramelized Sugar Top: The signature crème brûlée element – a layer of granulated sugar that’s torched or broiled until it forms a crispy, golden caramel crust. This process creates an incredible textural contrast and adds that classic burnt sugar flavour that makes this dish truly special. If you don’t have a blowtorch, you could also place the french toast under a broiler for a few minutes but keep an eye on it!

Tips!

Storage and Reheating Guide

• Egg mixture will keep in the refrigerator for up to 2 days with plastic wrap
• Assembled uncooked toast can be refrigerated for up to 4 hours before cooking
• Cooked toast is best served immediately, but can be reheated in a 350°F oven for 5-7 minutes
• Sugar topping should be applied and caramelized just before serving for best texture
• Store components separately if making ahead

Make ahead tips:

• Assemble the egg wash mixture in advance
• Stuff the toast and refrigerate for up to 4 hours before cooking
• Cook and add the caramelized sugar topping when ready to serve

Ingredients

3 slices of Brioche bread
2 tbsp of condensed milk (or substitute for your favourite spread)
1 egg
2 tbsp milk
1 tsp cinnamon
1 tsp vanilla
pinch of salt
1-2 tbsp caster sugar

Optional Toppings:
Whipped cream
Berries
Honey
Icing Sugar

Method

1. Spread 1 tbsp of sweetened condensed milk on a slice of bread and top it with the 2nd slice. Spread another tbsp of sweetened condensed milk on the 2nd slice and top with the 3rd.
2. Egg Mixture: in a plate, mix together the egg, milk, vanilla, cinnamon and salt.
3. Dip your tall sandwich into the egg mixture, make sure all sides are covered in the mixture.
4. In a pan over medium heat, melt a tbsp of butter and place your soaked sandwich inside the pan. Brown the French Toast evenly on all sides. Transfer onto a place.
5. Place 1-2 tbsp of caster sugar on top of the French Toast and blowtorch the sugar until it’s fully melted and golden. Let it cool slightly so the sugar hardens. Top with whipped cream, berries, honey and icing sugar