Kasim Hardaway

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Kitchen Essentials

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Upgrade your breakfast game with this one-of-a-kind Hong Kong French Toast (HKFT). If you follow me on the 'gram, you're well aware of my infatuation with HKFT.

This rendition takes a stack of bread slathered with chocolate sunbutter (a joy for your boy with a peanut allergy –– sub with nutella if you would like) that is dunked in a vanilla-rum egg batter & fried until crisp. It’s then coated in cinnamon sugar, topped with a brûléed banana, drizzled with maple syrup & dusted with powdered sugar.

Yes, it’s sugar-laden & yes, it’s a masterpiece.

Banana's Foster HK French Toast

Spread 1 tablespoon of sunbutter or nutella on each side of bread. Stack slices of the bread on top of each other. Cut off the crusts.

In a bowl, whisk eggs, milk, vanilla extract, rum & a pinch of salt until well combined. Quickly dunk toast into the batter (3-4 seconds per side) & ensure that all of the sides have been submerged.

Add the oil to a deep pot & heat to 375°F. Fry each side for 2 minutes, rotating frequently. Once crisp, remove from the oil & place on a drying rack. As it slightly cools, mix white sugar & cinnamon in a bowl. Place the toast in a bowl & coat all sides in the cinnamon-sugar. Place on a plate. Brûlée, if desired.

Press the cut sides of the banana into turbinado sugar. Place atop French toast & brûlée, if desired then drizzle with maple syrup & dust with powdered sugar.

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