Hong Kong-style French toast

Step 1

Spread peanut butter on one side of all the bread slices. Sandwich slices of bread, peanut-butter side in between, to make 4 sandwiches.

Step 2

Heat 2cm oil in a heavy-based frypan over medium heat until it reaches 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough).

Step 3

Whisk eggs and vanilla paste in a bowl. Soak sandwiches in egg mixture, turning, until thoroughly coated. In batches, cook egg-soaked sandwiches for 4 minutes each side or until golden.

Step 4

Drain on paper towel. Repeat with remaining sandwiches. Slice the French toast into triangles, then serve stacked and drizzled with maple syrup and condensed milk.