Bottomless Brunch Part 2: French Toast

This is not some ordinary French Toast. This is the Hong Kong style French Toast!
You usually find them in local restaurants that serves a vary of breakfast food, milk tea and a rice plates. This is one of my favorite afternoon tea snack when I was young. 

French toast was created in European and until this day, there are still French toast served in Europe. This specialty food was brought to Hong Kong during the colonial years under British rules. It became a popular afternoon tea choice and is now part of the distinct Hong Kong food culture. 
The Hong Kong style French toast uses two slices of white bread instead of French baguettes. The most popular filling is peanut butter or jam. After deep frying the French toast, people usually add a slice of butter, syrup, honey or condense milk. 
The Asian white bread is comparatively softer and fluffier. These breads soak up the eggs a lot quicker than French bread. The Hong Kong style French toast is therefore like a deep fried scramble egg filled with melting peanut butter. AMAZING. 

Ingredients:
Asian white slices bread (you can keep the sides or cut them out)
Eggs 
Peanut butter/ Jam
Oil

This time, I did not deep fry the French Toast but instead pan fry them for a healthier version. I also cut them into small cubes and served them as an appetizer for my boozy brunch.

1) Spread peanut butter on both slices of bread
2) Cut them into 4 small cubes
3) Soak them in the egg wash 
4) Heat the oil and put in the cubes
5) Flip them till both sides are golden brown
6) Drizzle syrup or condense milk

Voila!

Bottomless Brunch

How to host a bottomless brunch party

Ingredients:
Unlimited bottle of prosecco /champagne
Juice (grapefruit, orange etc.)
Liquor (Elderflower) (optional)

Unlimited cold cuts (prosciutto, salami etc)
Crepe batter 
Cheese and ham for filling
Nutella and banana if you want sweet crepes
French toast

Conclusion: unlimited supply of drinks and food

First up: Crepe

This is the best crepe batter ever. It is chewy and thin and the smell of milk and egg is absolutely divine. 

1 cup flour

2/3 cup cold milk

2/3 cup cold water

3 large eggs

1/4 teaspoon salt

3 tablespoons melted butter, plus more for brushing on pan

Directions:

1) Mix all ingredients until smooth in a blender or with a whisk. Refrigerate. I put it in the fridge overnight.

2) Heat a non-stick frying pan over medium heat. Brush with melted butter.

3) Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.

4) You can then put in the cheese (i used Havarti) ham and arugula or the sweet ingredients in the crepe and fold them in half and then in a quarter. Now that is ready to be served.

I will be posting the Cantonese style french toast (西多士) on the blog tomorrow.