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This indulgent custard-stuffed Hong Kong French toast turns simple milk bread into an amazing brunch showstopper. The amazing mix of the crunchy golden outside with the rich salted egg yolk filling makes an unforgettable bite that takes regular French toast to another level.
I stumbled upon this French toast style while visiting Hong Kong and couldn't stop thinking about making it myself. After trying many times, this version with its smooth custard middle has become our weekend tradition, especially when we want to wow our visitors.
What You'll Need
- Salted duck egg yolks: Bring that distinctive rich savory taste that makes this dish really stand out
- Milk powder: Boosts the milky flavor without adding extra liquid
- Cornstarch: Helps the filling stay nicely runny without spilling out
- Butter: Gives extra richness and creates that smooth, melty feeling
- Powdered sugar: Makes it sweet without any grainy bits for the creamiest custard
- Vanilla extract: Cuts through the savory parts with soft fragrant tones
- Turmeric: Adds a lovely yellow color that makes the filling look even more tempting
- Thick milk bread slices: Form the ideal container with their soft, fluffy texture
- Condensed milk: Works as both a sticky sealer and luxurious topping
Delicious Hong Kong French Toast Steps
- Mix up your custard filling:
- Start by smashing the salted duck egg yolks completely with a fork until smooth. Getting rid of all lumps now is super important. Throw in milk powder and cornstarch, and keep mashing until everything's mixed well. These ingredients help you get that perfect custard texture.
- Build your flavor mix:
- Put in soft butter, powdered sugar, vanilla extract, salt for unsalted butter, and turmeric if you want. Stir hard until everything blends together without any streaks. Your filling should spread easily, kind of like soft cream cheese.
- Get your bread ready:
- Cut your thick milk bread pieces sideways but leave one edge connected to make a pocket. Push down lightly in the middle of the bottom piece to make a deeper space for more filling. This trick lets you pack in more custard while keeping one edge closed up.
- Add filling and close up:
- Spread a thin bit of condensed milk around the inside edges of your bread pocket. This works like food glue to help seal everything. Put 2-3 tablespoons of your custard filling in the middle, then fold the top bread piece over. Gently push the edges together to seal all around.
- Make your egg mix:
- Beat eggs in a big bowl until they look the same all through. Add milk, salt, and vanilla, mixing until fully combined. Your mix should look smooth with an even light yellow color without any white egg parts showing.
- Soak and fry:
- Warm butter in a non-stick pan on medium heat until it bubbles. Dip your filled toast in the egg mixture, letting it soak about 20 seconds per side. The bread should take in some mix but stay firm. Put it in the hot pan and cook around 2 minutes each side until golden and crispy outside while staying gooey inside.
- Dish it up right away:
- Move to a plate, add butter on top if you want, and pour plenty of sweetened condensed milk over it. The hot toast will melt the butter and mix with the condensed milk to make an amazing sauce.
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My grandma showed me salted duck eggs when I was young, and I'm still amazed by their complex flavor. The way they change this basic breakfast into something special reminds me of Sunday mornings in her kitchen, where simple ingredients turned magical with her touch.
Getting The Duck Egg Filling Just Right
The secret to real Hong Kong French toast is getting those salted duck egg yolks just right. If you've got whole cooked eggs, just cut them in half and scoop out the bright orange yolks. For packaged raw yolks, pop them in a 350°F oven for 10 minutes to bring out their flavor and make them easier to handle. You can adjust how strong you want it. Two yolks make a gentler, sweeter custard, while three give you a stronger savory taste that works great with the sweet condensed milk on top.
The Right Bread Makes All The Difference
While Hong Kong bakeries usually use thick milk bread because it's so soft and slightly sweet, you can work with what you've got. Regular sandwich bread can do the job if you stack it for thickness. What matters most is having sturdy bread that can hold your custard without getting soggy. Fresh bread does better with a quick toast beforehand, giving it structure to soak up the egg mix while staying together during cooking.
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Planning Ahead And Keeping Leftovers
You can prepare the filled uncooked toasts up to 4 hours ahead and keep them in the fridge, which actually makes their texture better by letting the bread firm up a bit. The custard filling stays good for 3 days in the fridge in a sealed container. While this Hong Kong French toast tastes best fresh from the pan, you can wrap leftovers tightly and refrigerate overnight. Warm them in a 350°F oven for 5-7 minutes or in a pan over low heat with a little butter to bring back some crispness to the outside.
Frequently Asked Questions
- → Is there an alternative to salted duck egg yolks?
Absolutely! Use regular salted egg yolks or cure raw yolks with salt, though the flavor might change a little.
- → What kind of bread is best?
Soft milk bread soaks up the custard best, but semi-stale bread slices can work fine too.
- → How do I get a smoother filling?
Mash the yolks well or blitz them in a blender before adding other ingredients for a creamier texture.
- → How do you seal the edges properly?
Spread some sweetened condensed milk around the edges and gently press them together to lock it tight while frying.
- → Can I swap salted butter with unsalted?
For sure, just sprinkle 1/4 teaspoon of salt into the mix to balance out the flavors.