1.
Spread peanut butter on one side of all the bread slices. Sandwich slices of bread, peanut-butter side in between, to make 4 sandwiches.
2.
Heat 2cm oil in a heavy-based frypan over medium heat until it reaches 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough).
3.
Whisk eggs and vanilla paste in a bowl. Soak sandwiches in egg mixture, turning, until thoroughly coated. In batches, cook egg-soaked sandwiches for 4 minutes each side or until golden.
4.
Drain on paper towel. Repeat with remaining sandwiches. Slice the French toast into triangles, then serve stacked and drizzled with maple syrup and condensed milk.