I’m a Fraud French Toast | The Jewish Week | Food & Wine

I’m a Fraud French Toast

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I’m a Fraud French Toast

I’m a Fraud French Toast from "Hot Mess Kitchen." Courtesy of Frankie Frankeny/Grand Central Publishing

Instagram-worthy avocado toast, overpriced smoothies and Seamless may be what comes to mind whe you think of millennials' relationship to food. But in “Hot Mess Kitchen: Recipes For Your Delicious, Disastrous Life” (Grand Central Publishing) Gabi Moskowitz and Miranda Berman break that stereotype one heaped-tablespoon at a time. 

The authors have a joint background in food and comedy—Berman is a writer on Hulu’s “The Mindy Project” and Moskowitz is the popular food blogger behind “Broke-Ass Gourmet,” and the cookbook is a perfect hybrid showing off their many talents with a combination of hilarious storytelling, creative recipes, entertaining guides as well as practical tips for new chefs. Read our Q&A with the author's where they tell us how they met, (spoiler: through an app) and why they’re nervous for their grandparents to read the book. 

The orginal recipe for for this recipe from the cookbook used ham or tofu, but we've adapted it here for our kosher readers. Happy cooking!

— JW Food and Wine Editors

Servings & Times
Yield:
  • 2-3 Servings
Active Time:
  • 15 min
Ingredients

2 eggs, lightly beaten

1 pint milk (any fat percentage will work, as will nondairy milk)

3 tablespoons granulated sugar

Zest of 1 lemon

12 (1⁄2-inch) slices of baguette or 6 slices of sourdough bread

  • 2–3 tablespoons unsalted butter, for frying
  • 1⁄4 cup lemon curd or lemon marmalade
  • Powdered sugar, for serving (optional)
Steps

In a large mixing bowl, whisk together the eggs, milk, granulated sugar, and lemon zest.

Dip each slice of bread into the egg-milk mixture, soaking both sides completely. Let soak for at least 2 minutes.

Melt the butter in a large frying pan over medium-high heat.

Cook the soaked bread slices, working in batches if necessary, until golden brown with lightly crisp edges (about 1 minute per side).

Serve warm, topped with the lemon curd or marmalade and powdered sugar, if desired.


Excerpted from "Hot Mess Kitchen: Recipes for Your Delicious Disastrous Life" by Gabi Moskowitz and Miranda Berman. Copyright © 2017 by Gabi Moskowitz and Miranda Berman. Reprinted with permission from Grand Central Publishing. All rights reserved.