Hong Kong french toast

Ingredients

For the French toast

• 3 slices thick white sandwich bread
• 2 tbsp smooth peanut butter
• 2 tbsp dulce de leche
• 20g granola, plus extra to serve
• 1 large egg
• 2 tbsp milk
• ½ tsp vanilla extract
• Pinch of sea salt
• Vegetable oil, for frying

To serve

• 1 tbsp dulce de leche, warmed
• Small handful granola
• Small knob of butter, optional
• Icing sugar, optional

Method

1. Lay the three slices of bread on a chopping board and slice off the crusts to create three neat, evenly sized squares.
2. Spread one slice generously with peanut butter, taking it almost to the edges.
3. Sprinkle over half of the granola, gently pressing it into the peanut butter so it stays in place.
4. Place the second slice of bread on top. Spread this with the dulce de leche, then scatter over the remaining granola.
5. Top with the final slice of bread and gently press the whole sandwich together. You should now have a thick three-layer sandwich with peanut butter, dulce de leche and crunchy granola running through the middle.
6. In a shallow bowl, whisk together the egg, milk, vanilla and a small pinch of sea salt.
7. Carefully dip the sandwich into the egg mixture, turning to coat every side and all four edges. Don’t leave it soaking for too long – you want the outside coated without making the bread too soft to handle.
8. Pour enough vegetable oil into a small frying pan to generously cover the base and heat over a medium heat.
9. Carefully add the sandwich and fry for approximately 1–2 minutes on each side, until deeply golden and crisp.
10. Using tongs, carefully turn the French toast onto each of its four edges and cook briefly until golden all over.
11. Transfer to a plate lined with kitchen paper and allow any excess oil to drain for a moment.
12. Place the French toast onto your serving plate. Add a small knob of butter to the top while it’s still hot, if using.
13. Warm the remaining dulce de leche for a few seconds until pourable, then drizzle generously over the French toast.
14. Finish with a sprinkle of crunchy granola and a light dusting of icing sugar, if using.
15. Serve immediately while the outside is crisp and the peanut butter and dulce de leche centre is warm and gooey.