a day ago
I Didn't Think French Toast Could Get Any Better, but Here We Are
A nice thing I do for myself is, whenever it's available, I pick up a loaf of shokupan from my local bakery. Everything about shokupan is pleasing — its plushiness, neat cubic shape, buttery aroma and fawn color. It's my favorite landing pad for all sorts of sandwiches, sandos and toasts, though I'm perfectly happy munching on a soft square, plain and unadorned, with a milky afternoon tea.
You don't need shokupan to make Cybelle Tondu's Hong Kong-style French toast (any white sandwich or brioche-style loaf will do) but it's a great excuse to seek it out. Likewise, you don't need peanut butter for the filling, and could swipe your slices instead with marmalade, chocolate-hazelnut spread, a different nut butter or (ohh) kaya. The formula here — custard-dunked, shallow-fried bread holding an oozing filling and topped with a sigh of butter and sweetened condensed milk — sets you up for delicious success. It's a very nice thing for a weekend morning.
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