How to: Make Jam-Stuffed French Toast with Jessica Koslow of Squirl

Jessica Koslow of Sqirl, LA’s favorite brunch spot, shows us how to take French toast to the next level with crunchy-soft slabs of brioche stuffed with homemade raspberry jam and topped with powdered sugar, crème fraiche, fleur de sel, and a dash of lemon. Now that’s what we call breakfast.
Check out the recipe here: munchies.vice.com/en_us/artic...
SOCIAL HANDLES:
Instagram: sqirlla
/ 201793329832781
Twitter: @SQIRLLA
/ sqirl
Subscribe to Munchies here: bit.ly/Subscribe-to-MUNCHIES
Check out munchies.tv for more!
Follow Munchies here:
Facebook: / munchies
Twitter: / munchies
Tumblr: / munchies
Instagram: / munchiesvice
Pinterest: / munchies
Foursquare: foursquare.com/munchies
More videos from the VICE network: www. vicevideos

[@Dave....]

Wow that looked so fucking delicious. Time to eat this sad ass bowl of cereal for breakfast now. Thanks Munchies 😞

[@flaminco666]

Dave CEREAL IS NOT SAD!

[@JonathanRodriguez-ul6re]

Hell no oatmeal's bomb af!

[@musingsofajay387]

Jonathan Rodriguez keeps ya regular too

[@Nycmade_]

Lmaooooo

[@Kai-hj3pp]

Just gotta put some icing sugar on here to hide the fact that this toast is blacker than coal

[@ElBosquee]

+Kai Duong maybe, but in these type of videos you can do what is called "another one if u fuck up", so i think she just wanted that blackness

[@mcl12]

its sl thick it doesnt matter

[@TheWeazell]

This is a video on how to make vantablack.

[@AB-qb4eh]

Lol its brioche

[@macariusbautista4911]

you're definitely watching on 144p.

[@Kags]

*3 hours later* "And that's breakfast!"

[@MaddDrEw]

Kags _ right?! This video is fucked

[@twayland6186]

@@MaddDrEw you guys are too smart for this planet. My dumbass would have probably made the jam the day before and kept it in the fridge.

[@andresjuarez2642]

So?

[@classicbananamilk]

well im off to get a maths degree so i can make some jam, breakfast will take a few years

[@usherofsoulsxx212]

BigMonkeyOnAStick lol

[@idcidc8146]

BigMonkeyOnAStick dunno why this is making me crack up so much

[@wombatwarrior87]

BigMonkeyOnAStick Gods speed sir

[@shaunconor7289]

A calculator would do the trick

[@bibowski]

BigMonkeyOnAStick Toss a shitload of fruit in a pot with some pectin and heat it up. Done.

[@glravna]

Started this morning and hopefully breakfast will be done before 2032

[@calebfell9042]

I started making this before your comment and Mines still in the oven 🙄

[@aceviewier]

Thats a huge ass bread.

[@MorbidOrangeCat]

aceviewier lolol

[@MTran0708]

aceviewier huge ass-bread

[@inuyashaspet]

The least they could have done was zoom in on the finished product. fuck.

[@krapfantasy]

bassboost yup, pretty anticlimactic!

[@musingsofajay387]

bassboost it was too burnt to zoom in.. they wanted to hide it lol

[@d_shi]

MusingsofaJay♡ It wasn't burnt at all, that's just how brioche is.

[@fOODfiGhtEXploitS]

+bassboost exactly! show us that jam in the center! she should of used a baster or something to squeeze the jam inside.

[@CheapTart]

Just read about the mold drama. This looks good.

[@LPvideos123]

She was out by 0.0000334454373748483g...

[@ChristinaBatte]

Hahahahahahhahahaha so true

[@NeoAkira101]

+Louis P You mean "off by" you moron.

[@nickonastickable]

"I don't use cups with the jams" 20 sec later: "1/4 cup raspberry brandy"

[@TheOneAndOnlyMrPR]

it's a liquid, you don't measure water in pounds😂

[@adnanmohammad9785]

lol man its liquid .. common thats common sense

[@nickonastickable]

Ah yes, I realize this. I just think it's funny. Also, she could have used milliliters since she was working with metric units before.

[@joselemans49]

Actually you can, I personally use grams.

[@xxfyibroxx]

You can, since the liquid is made in a factory, so you can measure it since it should be relatively consistent.

[@ridethespiral1219]

Make sure you scrape the mold off the jam first!

[@adnanmohammad9785]

man she is amazing .. i love how she is so precise about everything and the way she describes every step

[@ashjudd]

MOLD

[@IadiiI]

i think she will be a great kindergarten teacher

[@4EverDubin]

IadiiI Yes, perfect. She has a great dark humor and the kiddies need that.

[@killercaos123]

This is one of my favorite How To's. This was a great one.

[@roomforthefiiixins2491]

raspberry hipster jam brioche bro

[@ExotiC255]

Nice episode and a cool recipe! In the beginning she states how she measures everything in grams and kilograms and later on she switches back to horses and gallons and what not....why murica why??

[@scroogemcduck4594]

metric for making jam, whatever for anything else

[@7volcast]

Thank you munchies!! This is great

[@LoveLindqvist]

Asks for a slice of bread and then you get a loaf, holy shit she sliced it big!

[@thomasandbox]

This girl is so nice and personable, her how to was very good for me to learn things.

[@imgpcs]

I don't like pastry like breakfast foods, but I'm in love with this woman.

[@cizentotue]

i really loved the in depth recipe for the jam, will i do it? no but it was nice lol

[@PropertyOfPAR]

that french toast looked burnt as fuck

[@IIBANEgamingII]

Sarah Miller Somebody's salty as fuck this morining

[@sifuone]

It's brioche 😑.

[@CuisineArt]

Sarah Miller haha, ikr but a brioche bread is already dark as fuck so thats why it looks burnt; who knows it cud be burnt lOL

[@digitalsublime]

Sarah Miller I was about to make the same comment... plus you need an hour to make breakfast that by the way is conducive to an early heart stroke.

[@wilosism]

Sarah Miller how burnt is fuck?

[@helenvoss]

this looks so good and also those slices of french toast are bigger than my head

[@snavikis]

If you're like me and only care about getting to the part where she stuffs the jam into the french toast, the answer to your question is 5:08.

[@TheNyancar]

Totally going to go to Sqirl after seeing that, and definitely going to try and order that

[@steakparty]

Maximum explanation, awesome.

[@Estrellitawilliams]

I will be making this!!

[@yurimichigan4218]

looked so good

[@anon4096]

i wish you woulda got some close up shots of the inside of the toast

[@meredithmonsantofils3532]

this looks insane!!

[@TheJeezy420]

Does she got an antiques roadshow to go to ?

[@MrThemovie321]

Jason Belcourt teeeeeheee

[@carolel2459]

i love her personality!! she's so sweet and the dog is so cute

[@nalkmim]

let's put some powdered sugar to cover those *perfectly* burnt edges.

[@BlahBlahUsername1]

The crust is already dark, did you even watch it?

[@austinstice3512]

This is why the saying is "Baking is science while cooking is art". This is why I cook lol.

[@Russianbot7]

More of her please

[@thenoblesavage]

***** there is always one creepy guy around these videos

[@Russianbot7]

The Noble Savage I thought she was a pleasant and informative host, my bad.

[@thenoblesavage]

***** Glad you see the error of your ways

[@robbiecrypto2125]

i wanna get to know her

[@richardlam6959]

shes a frickin goddess of french toast

[@ariakham5985]

Burnt ass bread

[@Callmeleish]

O Goooood that’s the best looking French toast I ever seen😋😛😛 I’m definitely stealing your measurements cuz thrs no way I’ll be able to do that math accurately😁 Thx for the recipe Jessica👍🏽 This’ll be perfect @ 2am

[@dylanw8823]

WHERES MATTY???

[@VadimkaMr]

cool video. lovely girl. tasty food.

[@dalanium98]

"Saturday morning you wake up and youhave purpose and you're gonna make some jam"Oh dang.

[@hopeworldstudio]

Never heard of this place until it was in the news today, but the moldy jam photos and stealing credit & not compensating her employees for their recipe creations is messed up.

[@davidzhang9388]

Can we talk about how nice her apartment is? I mean you only see 15 seconds of it but the navy blue theme and the eames chairs really say a lot about her style

[@thomasmaxwell954]

“I don’t measure in cups” - proceeds to measure 1/2 cup of cream

[@djponchus95]

I am so happy you used weight measurements, so more power to you!

[@spotyheart7]

It looks burnt?

[@synapsenfick8762]

spotyheart7 It's French...

[@Sanerah]

synapsenfick8762 jahahahahahahahaha i need to cough, nearly died heere

[@Rev8]

spotyheart7 if they served me that i would send it back, I dont want cancer with my french toast lol

[@DruggyBuggyPodcast]

“Part like the Red Sea, furrow like a brow” 🤟🏻❤️ What a gangster...

[@anthonymann697]

Coal and raspberry yummm!!

[@cieson9272]

How do u get the liquid volume for the dry ingredients for any recipe? I'm asking if the same rule would apply from this, to, say.. A simple cake recipe. It's killing me lol telllll me!

[@klmasi]

Is this the Amy Santiago of Cooking 99? Never been less entertained. Bring back Matty!

[@shuggarush]

That's some precise shit.

[@TheBigZam]

'Make Jam' :O Craziness

[@zensx5548]

holy shit that is a very generous serving- I'd be stuffed for the whole day lol.

[@dickmorningwood1156]

Really cool video but where can i get some of that hard out soft inside bread?

[@JP-ku9th]

Cool, thanks

[@Fabian_White]

My God this looks good...

[@jjjeeennnsss]

How long does the jam keep fresh in the fridge?

[@Abesfine]

I love this WOMAN!!

[@rileyu]

great video

[@SlowJoman]

that did look tasty

[@pubert01]

All americans be like: Cream. Everyone else goes: cream of what? Angvish and torment, or like eggs and butterflis?

[@rgarcia831]

amazing

[@rodolfocesarruizjimenez5452]

What a great segment. She's awesome and the French toast looks amazing.

[@volpedo2000]

Wow a Robot Coupe at home. That's cool!

[@TheeWeekndWarrior]

I think I watched this about a thousand times 💛

[@bautistajade]

That shit was burnt as fuck, I know brioche is normally darker but that shit was burnt!

[@backtheblue5837]

Beautifully done!

[@SeriousBoe]

What I care is that she's one fine lady making a jam-filled french toast out of a precise measurement. She's fine. Really really so fine.

[@SeriousBoe]

@Ferd Dorst what is that?

[@cyberspearmint]

Amazing looking recipe... I think I would put the jam on top underneath the creme fraiche instead though.. probably would look more stylish.

[@IWILLSTINGI]

"Push the spatula across the bottom of the pan, because that's like where all of the heat source is...at the bottom."

[@snowfert]

Isnt the foam enzymes from the fruit? Didnt ever think it was dirt n hairs

[@saratheamazing99]

Where did the custard go?

[@FlareRiseGaming]

that's what she dipped the "bread" in

[@siriushours]

yumm.

[@TheJayman1188]

I mean to each is own but I like the emotion behind the food, not a systematic mathematical formula.

[@TheDeviousLight]

brb gonna get a masters in math so I can make french toast

[@dondiimosley8275]

she burned the fuck out it

[@DrewSpeedDemon]

This bitch got a vibe that is 50% goof 50% no fucks given. I love it

[@Abeautyandabeast]

Can you use any pot to make jam??

[@arthurdinesh9392]

8:28 What's that word she uses, the WHAT from the Jam?

[@mrbouncelol]

Grammar Nazi Tartness. Strong name

[@arianbaggen4723]

thank u for using the metric system

[@FormulaQ]

My only question is for fruit like strawberries which have more sugar in them already than raspberries would the ratio of sugar still be the same

[@OrthodoxBastion]

As a chef im gonna give u a tip, ratio doesnt have to be the ssame as in the video this is hers prefeered choice it all depends on the taste u want to achieve, berries mostly dont need a lot of sugar. But a safe choice is to take 1/3 ratio of sugar to fruit for most of berries, i hope i helped u , enjoy

[@jayfeath3r566]

+frozen subotic are you sure you're a chef or cook or whatever bc I just stalked you and you've been watching like video games and Lego life hacks lmao

[@OrthodoxBastion]

I am a chef, im 18 and i like video games, have any problems with that?

[@Nanoc.]

drazen subotic You could always add the sugar while simmering to the point where the taste you want is achieved, just don't leave the berries under the heat for too long since you can overcook the jam and i'll taste scorched

[@zach5393]

drazen subotic LOL "chef" at age 18. Sure pal. Just because you watch munchies videos like the rest of us, and your mom says your food is "absolutely delicious sweetie", doesn't mean you're a chef.

[@Itsnotgoodatall]

Some amount of fucking about on a Sunday morning that looks like. "Wait ill make French toast for breakfast" 3 hrs late you can serve it and it cost about £40 too

[@darrengir]

"quees-in art" lol

[@shyshanghai]

She reminds me of Susan Fischer. Cool.

[@DjofDeVos]

im not a fan of jam but i think i can enjoy this.

[@JAdams-br3ug]

I love you for not putting syrup on it at the end.

[@ZhungyiChan]

Where can I get the recipe? The bubble doesn't work!

[@cardion411]

Well, I think she is actually pretty cool. I am going to have a café like her someday.

[@swicheroo1]

If you ate at Sqirl, you ate mold-y jam!!!!!

[@blendtecbrah5761]

244 people died waiting for their breakfast after watching this video.

[@Oirub]

Who makes those cast iron pans??

[@ECsponger2]

Looks fucking delicious, but good goddamn that shit is an artery clogger

[@1m_Just_James]

too complicated for me... but looks awesome :)

[@brambo34]

what a classy lady

[@quaemontana8275]

She squeezed that bit like a sponge

[@RuneFun12]

Looks like a time traveler from the 80s.

[@TheWeazell]

This is a video on how to make vantablack.

[@headstart3570]

This weeks how-to sponsored by the word macerating.

[@JulianaEventeur]

Thrilled to come across this video. I've been coveting Sqirl Jam for years. The kumquat chamomile is a fav'. Thank you, Jessica. X