Condé Nast article by Mark Schatzker, who's something of a retard, apparently. It takes him an entire screen page to begin talking about french toast, and when he finally produces the recipe he doesn't include measurements, I guess he presumes you'll know them already.
The recipe is a combination of ingredients and technique.
To my mind, you have to use Challah bread to make good french toast; King's Hawaiian Bread would probably work well, too. Slice it and let it get stale for an hour or two before you use it.
Here in Charlotte, NC, the place to go for French Toast is the Landmark restaurant on Central Avenue. It's Greek-owned, open 24 hours, and the menu is comprehensive. Huge portions, as they are at most Greek-owned places. The French Toast is made from Challah, sprinkled with powdered sugar, syrup on the side.
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In Denver, my favorite place to get French toast is The Corner Office, which is in the lobby of the Curtis Hotel. They've got about half a dozen different kinds. I think they use Hawaiian bread.
Now I want French toast, grrr.
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