Hong Kong French Toast “Sai Do Si”
Everyone’s obsessed with Hong Kong–style French toast—and it’s easy to see why. Crisp on the outside, golden all over, and decadently stuffed, it’s the kind of indulgence that takes over your feed for good reason. Hong Kong-style French toast, the cult-favorite cha chaan teng (tea restaurant) treat, has officially gone global. And honestly, I completely get the hype. This iconic dish is typically eaten as a staple ha ng tse (afternoon tea) around 3-4 pm, and commonly paired with milk tea, but it is also widely enjoyed as an indulgent breakfast or even as a late-night snack
At its core, this isn’t your average diner French toast. Think of it as French toast’s cooler, more indulgent cousin. It’s typically made with thick slices of pillowy bread (often milk bread or brioche, though we’ll let you in on a secret: any soft bread you have on hand will do in a pinch). What sets it apart? It’s stuffed—yes, stuffed—most often with a layer of creamy peanut butter or, at times, sweet kaya jam, then dipped into a simple egg mixture made from everyday fridge staples like eggs, a splash of milk, and a touch of cinnamon and sugar. From there, it’s pan-fried until the outside is gloriously golden and crisp, while the inside stays melty and rich.
This dish doesn’t demand anything fancy. With just a few basics, it whips up in minutes, making it the perfect choice for a lazy weekend breakfast or a brunch that feels a little extra without the extra effort. You get the contrast of crispy edges, a soft, gooey peanut butter center, and that hint of nostalgic sweetness—all in one glorious bite.
Deep Fried
Now, purists might argue that the ultimate version is deep-fried. And they’re not wrong. Deep frying gives it that next-level crunch, with a blistered exterior that holds up beautifully to a drizzle of syrup or pat of butter on top. But if you’re not in the mood to break out the oil, pan frying delivers. It’s slightly less crisp but arguably more balanced—think caramelized on the outside, soft and warm on the inside, with no need for a cleanup marathon.
Some adventurous foodies are even trying it in the air fryer or finishing it off in the oven for a lighter version that still captures the spirit of the original. However you fry it, one thing’s for sure: this toast is more than a trend—it’s a bite of comfort, indulgence, and let’s face it, pure joy. Whether you’re craving something sweet with your coffee or looking for a quick but show-stopping brunch option, Hong Kong French toast deserves a spot on your plate. But don’t skimp on the sweetened condensed milk and a pat of butter on top, which ties all the deliciousness together no matter how you cook it.
Hong Kong French Toast
Ingredients:
- 4 (1-inch) thick slices of milk bread (or Brioche)
- 6 tablespoons creamy peanut butter
- 3/4 cup milk
- 2 eggs
- 1/4 teaspoon cinnamon
- Pinch of Kosher salt
- 2 tablespoons unsalted butter, plus more for serving
- 4 tablespoons sweetened condensed milk, for serving
Directions:
- Trim off the bread crusts and carefully cut the thick slices in half, leaving one side intact like the binding of a book. Spread 1 1/2 tablespoons of peanut butter inside each piece of milk bread. Set aside.
- In a small bowl, add the milk, eggs, cinnamon, and salt, and whisk well to blend. Place the egg mixture and the stuffed bread near the stove.
- Melt the butter in a large skillet over medium heat. Dip each peanut butter–stuffed bread in the milk mixture making sure to submerge all sides of the stuffed bread in the egg mixture. When the pan is hot, add the soaked bread to the pan, cover, and cook until golden brown on the underside, about 2 minutes. Use a spatula to gently flip the bread and cook the other side, uncovered, until golden brown, about 1-2 additional minutes.
- Serve the French toast with a drizzle of condensed milk and a pat of butter.
