Hong Kong–Style French Toast

Sometimes when I make a fresh loaf of milk bread, I’ll purposefully reserve a portion of the loaf to “age” and dry out for a few days, just so I can make Hong Kong French toast. Thick slices of milk bread are stuffed with creamy peanut butter and soaked in an egg batter, for a luscious and exquisitely custardy interior. (The light crumb of milk bread makes it an exceptional sponge.) They are then fried in a little bit of butter until brilliantly golden brown and crisp. Instead of maple syrup, top with a drizzle of sweetened condensed milk and another slab of butter for good measure.