Shoofly Pie French Toast

22 Mar 2015

If you are looking for a healthy breakfast recipe, this is not it, but ohhhh does it satisfy a sweet tooth. This is a recipe debunk of a dish featured by Supper Restaurant in Philadelphia.

It seems like an homage to the local Pennsylvania Dutch roots - combining shoofly pie, apple butter and apple snitz into one. This dish has many components you can prepare the night before, which I always love if cooking for other people. Here is my attempt to recreate this molasses, deep fried, sugary goodness.

Shoofly Pie French Toast

Recipe for Shoofly Pie French Toast

Shoofly Pie French Toast

Prep time: - Cook time: - Total time:
Yield: 4-5S


French Toast
- 1 loaf Challah Bread
- 4 eggs
- 1 cup cream
- 1 can sweetened condensed milk
- 1/2 cup molasses
- 1/2 cup brown sugar
- Peanut or Safflower oil for deep frying

Shoofly Custard
- 1 cup cream
- 3 egg yolks and 1 whole egg
- 1/2 cup molasses
- 1/2 cup brown sugar
- 2 T cornstarch
- 1 T flour
- pinch of salt
- 2 cups water for double boiler

Apple Snitz
(I actually did not use apple snitz which are a particular type of dried apple slices - at Supper they combine apple snitz with apple brandy and apple jack cider and cook, so I deviate here slightly) - 4 small or 3 large apples peeled and thinly sliced
- 3 T butter
- 1/2 cup apple cider
- 1/2 cup rum ( I used 10 Cane Rum)
- 1 T cinnamon

- 3⁄4 cup sugar
- 3⁄4 cup flour
- 1 T water
- 1 1⁄2 t cinnamon
- 1⁄4 cup butter, softened

- Apple Butter
- Sour Cream or Greek Yogurt


Preparing French Toast
I used an electric knife to cut off all the crust and then sliced up the loaf into wedges. Whisk all ingredients and them add bread wedges, cover and refrigerate over-night. I also placed a plate over the bread to push it down, as it had a tendency to float above the mixture.

You can also prepare the other items the night before, but may need to reheat so the apples and custard are warm.

Preparing Shoofly Custard
Add 1.5 - 2 cups of water to a pot for a double boiler. Whisk all ingredients in a bowl and then once water comes to a slow boil over med heat. Add bowl of mixture over top heat and continue to whisk until mixture thickens (around 170 - 175 degrees). I cheated a little and used an electric whisk because you will be whisking for a while. Once custard reaches 170 - 175, cover and put in fridge for one hour. If it doesn't seem as thick as you think it should be, it will thicken up more in fridge.

For apples
Melt butter in frying pan. Add thinly sliced apples, apple cider, rum and cinnamon. Cook on low-med until apples are soft but now mushy.

Final Steps (above can be done ahead of time)
Set-up a large pot with oil for deep frying.
Using a candy thermometer, bring oil to around 375 degrees and place on heat setting that will maintain this temp (med-high)
Remove soaking french toast from fridge and fry one wedge at a time
Cooking time was about 4-5 minutes for me.
With tongs be sure to roll around in oil every so often so all sides are equally brown.
Place on plate covered with paper towel for draining.

Once all slices are fried, you can assemble all items together.
Remove custard from fridge, may need a 30 sec spin in the microwave or let sit at room temperature.

Apples are best at room temperature too or also slightly warmed.
Add dollop of apple butter, yogurt and some apples to plate.
Then add french toast and top with shoofly custard, more apples and streusel.




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