DIRECTIONS:

1. I normally make my own milk bread and I like to slice my bread to ¾ inch thick. The pre-sliced bread is fine as well
2. Evenly spread a generous amount of peanut butter on one side of bread, about 1.5 tbsp
3. Put two slices of bread together and gently press the bread to seal the sides. Remove the bread crust from the 4 sides.
4. Make the egg batter by beating the egg with vanilla extract until well blended.
5. Drench the bread in the egg batter until all sides are well coated.
6. For the healthier version, pan fry the toast in a non-stick pan with 1.5 tbsp of oil until all sides are golden brown, about 1 minutes per side over medium heat. Make sure you pan fry all 6 sides to get that uniform look. For the traditional version, deep fry the toast until golden brown, about 2 minutes. Plate the toast, place a thin slice of butter in the center of the toast and drizzle either maple syrup or condensed milk, or honey over the toast.
7. Serve the toast with hot or cold Hong Kong style milk tea. It also goes very well with latte or cappuccino.