Ingredients:

  • 2 thick slices (130g) Shokupan or Milk Bread
  • 2 tbsp (32g) Creamy Peanut Butter
  • 1 tsp (5g) Condensed milk
  • 2 large Eggs
  • 2 tbsp (30ml) Evaporated milk
  • 0.5 tsp (2g) Pure vanilla extract
  • 1 pinch (0.5g) Kosher salt
  • 1 tbsp (14g) Salted butter
  • 2 tbsp (30ml) Golden syrup
  • 2 cups Neutral oil for frying

Instructions:

  1. Spread 2 tbsp creamy peanut butter and 1 tsp condensed milk onto one slice of Shokupan. Press the second slice on top firmly to seal.
  2. In a wide, shallow bowl, whisk 2 large eggs, 2 tbsp evaporated milk, 0.5 tsp vanilla, and a pinch of salt. Whisk until no streaks of egg white remain to ensure a smooth coating.
  3. Submerge the sandwich into the custard for exactly 15 seconds per side. Don't forget to roll the edges in the liquid.
  4. Heat 2 cups of neutral oil in a small pot to 350°F (180°C). Carefully slide the bread into the oil. Fry for 2 minutes per side until the exterior is deeply bronzed and vibrant.
  5. Remove the toast and drain on a wire rack for 1 minute. Top with 1 tbsp salted butter while hot and drizzle with 2 tbsp golden syrup. Listen for the faint crackle as the syrup hits the hot crust.