2 (1-inch) slices of Milk Bread, preferably a few days old
3 Tbsp. creamy peanut butter
¾ cup milk
2 large eggs
Dash of cinnamon
Pinch of coarse salt
1 Tbsp. unsalted butter, plus more for serving
2 Tbsp. sweetened condensed milk, for serving
Trim off the bread crusts and carefully cut the thick slices in half, leaving one side intact. Spread 1½ tablespoons of peanut butter inside each piece of milk bread.
In a shallow bowl, whisk to combine the milk, eggs, cinnamon, and salt. Soak the peanut butter–stuffed bread in the milk mixture for 2 minutes on each side.
While the bread is soaking, melt the butter in a large skillet over medium heat. Add the soaked bread to the pan, cover with a tight lid, and cook until golden brown on the underside, 2 to 3 minutes. Flip the bread and cook the other side, uncovered, until golden brown, 2 to 3 minutes.
Serve the French toast with a drizzle of condensed milk and a slab of butter.
Milk Bread
For the tangzhong:
⅓ cup (45 grams) high-gluten bread flour
½ cup (120 grams) whole milk
For the milk bread:
tangzhong
½ cup (120 grams) heavy cream, at room temperature
½ cup (120 grams) whole milk, at room temperature
2 large eggs (about 100 grams), at room temperature
4½ teaspoons (14 grams) or 2 (¼-ounce) packets active dry yeast
4¾ cups (710 grams) high-gluten bread flour
½ cup (100 grams) sugar
2 teaspoons kosher salt
1 stick (113 grams) unsalted butter, cut into pieces, at warm room temperature
1 large egg yolk (about 20 grams), for egg wash
For the tangzhong:
Whisk together the bread flour, milk, and 1/2 cup (120 grams) water in a small saucepan. Place over medium-high heat and bring to a boil. Whisk for 6 to 8 minutes, until the mixture comes together and forms a smooth, doughy paste. It will start out completely liquid; after it comes to a boil it will get thicker and thicker until it finally leaves a trail in the pan and is more like a soft paste. Remove from the heat and let cool to room temperature.
For the milk bread:
In a stand mixer fitted with a dough hook attachment, place the tangzhong, cream, milk, whole eggs, and yeast and mix on low speed for about 2 minutes, until combined. Add the bread flour, sugar, and salt and mix on medium-low for another 4 to 6 minutes, until the dough has come together and is starting to feel a bit elastic.
Add the butter bit by bit and mix on medium-low for another 8 minutes. The dough should be supple and smooth and a little tacky. Cover the bowl with plastic wrap or a lint-free towel and let the dough proof for about 1 hour at warm room temperature.
Punch the dough down by literally punching it in the middle and bringing up all of the edges into the center. Scoop the dough up and turn it over. Re-cover and let proof for another 30 minutes at warm room temperature.
Generously flick flour over the work surface. Generously butter two 9 x 5-inch loaf pans or spray with pan spray. Scrape the dough out of the bowl and divide it in half. Divide each half into 4 equal pieces. Use a rolling pin to roll each piece into a rough oval about 5 inches wide from side to side and 8 inches long from top to bottom, with the narrow end facing you.
Fold the right side of the dough into the center and the left side of the dough into the center so it meets the right side. Press down so you now have a long skinny piece of dough.
Starting from the bottom, roll the dough upward away from you so you have a little jelly-roll piece of dough. Place it seam side down in one of the prepared pans. Repeat this with 3 other pieces of dough so the rolls are lined up crosswise in the loaf pan, nestled next to one another. Repeat with the other 4 pieces of dough and the second loaf pan.
Cover the loaves with plastic wrap or a lint-free towel and let proof at warm room temperature for 60 to 70 minutes, until the loaves are puffy and jiggly when you poke them.
Preheat the oven to 350°F and place a rack in the center of the oven. Whisk the egg yolk for the egg wash in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly on the tops of each loaf. Bake the loaves for 35 to 40 minutes, rotating the pans midway through the baking time, until the breads are golden brown and sound hollow when you thump them on top.
Remove from the oven and let the loaves cool in the pans on a wire rack until they are cool enough to remove from the pans, about 15 minutes. Tip them out, place them directly on the wire rack, and let cool until room temperature.