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French Toast - the best ever

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Last night, as a part of one of the dessert dishes, I had half of a french toast made by Shola. I have not been able to stop thinking about it since.

The experience is akin to the one I had with eggs. After a lifetime eating eggs cooked various ways and liking what I ate, it took one egg, cooked just right, for me to feel "I am in love with eggs". How can a boiled egg taste THAT good?

How can frensh toast be THAT good that I now crave for it? This marks the first time I have a craving for something sweet. It's truely monumental for someone who is no longer a spring chicken.

I'd like to invite french toast-lovers to share their experience and, perhaps, their recipes...

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  1. So funny that the readers can be expected o know who Shola is. I am one of them. What is he up to, did you eat at a Studio Kitchen type of set up.? Care to describe the meal?

    1. I would love to read an in-depth description of the French toast you had!

      It's amazing how many ways French toast can be prepared. I have had several memorable versions, the first being my grandmother's French toast. It was the most basic, but perfect--white bread soaked in just the right amount of egg and milk, fried over a wood stove until just golden brown, generously buttered and cut tic-tac-toe style, then sprinkled with powered sugar. The center pieces without the crust were the absolute best.

      1. I have used the recipe and it is really good and can be eaily modified.

        http://www.americastestkitchen.com/re...

        2 Replies
        1. re: lone369

          Thank you for the link. I really like the discussion under 'Why This Recipe Works' and will certainly follow the Test Kitchen's recommendation on bread. Here is what I'd do to make a delicious stuffed french toast:

          - Slice the bread and trim off
          - Smear fruit puree on a slice and ricotta spread on another
          - Make a sandwich by pressing the 2 slices together (puree side and ricotta side facing)
          - Press to make it denser
          - Dip in beaten egg and press with fingertips to get rid of excess
          - Lay on top of rolled cereal crumbs to lightly coat. Turn over and coat the other side
          - Cook both sides in hot buttered skillet
          - Serve with something light and cold to compliment the flavors and to provide a hot/cold contrast

          I think an important part of making something tasty is beyond the recipe. It's 'taking care' of each and every ingredients and each and every step of the cooking procedure. Very time consuming.

          1. re: borntolovefood

            Sounds like a delicious recipe.. I will refrain from opening the pain perdu versus stuffed french toast debate. Would have loved to have tasted Shola's version. Are there pictures anywhere?