Hong Kong French Toast Is the Breakfast Upgrade Your Family Didn't Know They Needed
Brioche stuffed with Nutella, dipped in egg, fried golden, and drizzled with sweetened condensed milk — this cha chaan teng classic is pure joy in under 20 minutes.
Dowell Cooks4 min readPrint this post
Simple ingredients, delicious meals — that's the whole game.
Hey, welcome back to Dowell Cooks! If you've never had Hong Kong-style French toast before, buckle up — because this is about to become your new favorite breakfast. We're talking thick, pillowy brioche stuffed with Nutella, dipped in egg, fried until perfectly golden and crispy, then finished with a drizzle of sweetened condensed milk and a pat of butter. It's rich, it's indulgent, and it comes together in about 20 minutes. No fancy skills required, no intimidating steps — just really, really good food. This one is a must-try for the whole family.
15 minutes, and you’re ready to cook.
10 minutes of prep, 10 minutes of cooking. Here's how to set yourself up so everything flows smoothly once the oil is hot.
- Gather EquipmentGather a large bowl, a small bowl, a knife for spreading and cutting, a large pot, a deep-fry or candy thermometer, a wire rack, paper towels, and a slotted spoon or spider strainer.
- Prepare the Brioche BreadLay out all 6 slices of brioche bread on a clean work surface, ready for assembly.
- Measure the NutellaMeasure out 3/8 cup of Nutella into a small bowl and set aside with a spreading knife.
- Prepare the EggsCrack 3 large eggs into a large bowl. Whisk together until well combined and set aside.
- Measure the Neutral Oil and ButterMeasure out 2 cups of neutral oil and 2 tablespoons of butter. Place the butter near the stove and have the oil ready to pour into the pot.
- Measure the Sweetened Condensed MilkMeasure out 2 tablespoons of sweetened condensed milk into a small bowl for topping.
- Stage IngredientsArrange all prepped ingredients near the stove in order of use: brioche bread and Nutella for assembly, whisked eggs in the large bowl, neutral oil and butter for heating, sweetened condensed milk for topping, and the wire rack with paper towels nearby for draining.
The One Technique That Makes or Breaks This
The egg dip is where most people go wrong — either they rush it or they go too heavy. You want each side of the sandwich to sit in the whisked egg for a good 30 seconds, pressing gently so the brioche actually soaks it in. Don't drown it though. Too much egg and the inside turns mushy before the outside has a chance to crisp up. Light, even coating on all sides — that's the move. And when it hits the oil, keep your heat at medium. Brioche has sugar in it, which means it can go from golden to burnt faster than you'd expect. Patience here pays off big.
Why Nutella + Condensed Milk Is Such a Perfect Combo
This pairing isn't just tradition — it genuinely makes sense. Nutella brings deep hazelnut-chocolate richness with those roasted, caramel-adjacent notes you get from the Maillard reaction when it hits heat. Sweetened condensed milk brings a creamy, almost round sweetness that amplifies those same notes instead of fighting them. When the condensed milk lands on hot toast, the residual heat wakes it up just enough to feel like a sauce. Pour it on right before you serve so you get that warm-meets-cool contrast. It's a small detail that makes a big difference.
A Quick Note on the Sweetness Level
This dish is intentionally sweet and rich — that's the whole point of it. But if you want to dial things back just a touch, a tiny pinch of flaky salt on top right before serving does something magical. It doesn't make the dish salty; it just pulls the sweetness into sharper focus and makes every bite feel more balanced. You can also squeeze a little fresh fruit on the side — strawberries, sliced banana, or even a few raspberries — to add a fresh, bright note that cuts through the richness. Totally optional, but a nice move if you're feeding people who aren't big on super-sweet breakfasts.
Substitutions that still taste like the recipe.
Don't have everything on hand? These swaps all work well and keep the spirit of the dish intact.
- challah
Shares maillard compounds with brioche bread
- puff pastry sheets
Shares maillard compounds with brioche bread
- crescent roll dough
Shares maillard compounds with brioche bread
- milk chocolate
Shares maillard compounds with nutella
- melting caramels↓ fatty
Shares maillard compounds with nutella — less fatty
- sea salt caramel↑ salty
Shares maillard compounds with nutella — more salty
- vanilla pudding mix
Shares lactone compounds with sweetened condensed milk
- evaporated milk↓ sweet
Shares maillard compounds with sweetened condensed milk — less sweet
- vanilla ice cream↓ sweet
Shares lactone compounds with sweetened condensed milk — less sweet
Common questions
Can I pan-fry instead of deep-fry?
Why do I need to cut the crusts off?
Can I make these ahead of time?
What other fillings can I use instead of Nutella?
That's Hong Kong French Toast, Dowell Cooks style — easy, fun, and absolutely delicious. Whether you're making this for a lazy weekend morning, a special family breakfast, or just because you deserve something amazing on a Tuesday, this recipe delivers every single time. Simple ingredients, big flavor — that's the whole game. If you give it a try, I'd love to hear how it went! And if you're looking for more easy, crowd-pleasing recipes, stick around — there's plenty more where this came from.
The Quarterly
Get the next Quarterly from Dowell Cooks
Seasonal recipes, notes, and the issue links worth saving.
Comments