Wilson Tang's Chocolate Hong Kong French Toast
4 large eggs
4 Texas toast slices
Cooking spray
1 (about 4-oz.) ready-to-eat chocolate pudding cup (such as Jell-O)
1 Tbsp. salted butter
2 oz. sweetened condensed milk (about 2½ Tbsp.)
Powdered sugar
1. Heat a griddle or large nonstick skillet over medium or to 350°.
2. Whisk together eggs in a medium bowl until fully blended. Dip bread slices into beaten eggs, turning to coat completely. Coat griddle or skillet with cooking spray.
3. Cook bread until golden brown, 3 to 4 minutes per side.
4. Place 1 cooked bread slice on each of 2 plates. Divide and spread chocolate pudding evenly over bread slices; top each with a second bread slice, forming a sandwich. Top each sandwich with ½ tablespoon of the butter.
5. Drizzle condensed milk evenly over sandwiches. Dust with powdered sugar, and serve immediately.
Serves: 2
Active time: 15 minutes
Total time: 15 minutes