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

[@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

[@adnanmohammad9785]

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

[@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.

[@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 🙄

[@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?

[@CheapTart]

Just read about the mold drama. This looks good.

[@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.

[@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.

[@cl24591]

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

[@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

[@imgpcs]

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

[@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.

[@LPvideos123]

She was out by 0.0000334454373748483g...

[@ChristinaBatte]

Hahahahahahhahahaha so true

[@NeoAkira101]

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

[@ridethespiral1219]

Make sure you scrape the mold off the jam first!

[@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.

[@thomasandbox]

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

[@klmasi]

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

[@nalkmim]

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

[@BlahBlahUsername1]

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

[@dylanw8823]

WHERES MATTY???

[@LostaraYil666]

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

[@TheJeezy420]

Does she got an antiques roadshow to go to ?

[@MrThemovie321]

Jason Belcourt teeeeeheee

[@austinstice3512]

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

[@killercaos123]

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

[@cizentotue]

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

[@helenvoss]

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

[@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.

[@ashjudd]

MOLD

[@DruggyBuggyPodcast]

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

[@anon4096]

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

[@roomforthefiiixins2491]

raspberry hipster jam brioche bro

[@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

[@anthonymann697]

Coal and raspberry yummm!!

[@richardlam6959]

shes a frickin goddess of french toast

[@TheNyancar]

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

[@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?

[@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?

[@7volcast]

Thank you munchies!! This is great

[@pubert01]

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

[@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

[@TheJayman1188]

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

[@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!

[@VadimkaMr]

cool video. lovely girl. tasty food.

[@TheeWeekndWarrior]

I think I watched this about a thousand times 💛

[@zensx5548]

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

[@Ahaatravels]

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

[@volpedo2000]

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

[@dalanium98]

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

[@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

[@Estrellitawilliams]

I will be making this!!

[@shuggyy]

That's some precise shit.

[@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

[@meredithmonsantofils3532]

this looks insane!!

[@cyberspearmint]

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

[@augustabe]

I love this WOMAN!!

[@bautistajade]

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

[@markcarr5142]

"Madam Baker, it was.... To my understanding..... That before this video started...... And under the impression that we had agreed to the unspoken terms of me, the viewer, and you, the baker, that by ME watching YOUR video...... That their would be NO MATH INVOLVED!! "

[@IWILLSTINGI]

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

[@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.

[@Fabian_White]

My God this looks good...

[@NattyBuns]

"It smells, like french toast" Yes, you just made french toast. "...Except you've got this amazing crust with this soft inside" Yes, that is french toast.

[@steakparty]

Maximum explanation, awesome.

[@TheDeviousLight]

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

[@TheWeazell]

This is a video on how to make vantablack.

[@DrewSpeedDemon]

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

[@TimoMcD]

Can you bring Jessica back for more videos? She's cool af.

[@DjofDeVos]

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

[@rodolfocesarruizjimenez5452]

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

[@ariakham5985]

Burnt ass bread

[@stevenseibel3618]

Mooooollllllddddyyyy

[@mattymako9129]

Love her. But she goes I don’t use cups. Then with the alcohol says 1/4 of a cup. Hahaha. Still the best jam ever.

[@yurimichigan4218]

looked so good

[@sonikj5568]

Idk why y’all are complaining, I like her

[@Halsfield]

She doesn't like to use cups/etc for jam and uses exact calculations for kilograms, but then uses "about a quarter cup" for alcohol and a bunch of stuff right after the kg measurements for berries/sugar/lemon juice. I understand people that want to be very exacting, but she is some hybrid of exact measurements followed by complete guessing for other measurements.

[@TheeWeekndWarrior]

I hate seeds. The burnt toast gives it enough texture and crunch. I would want a seedless jam if possible. Still looks delicious

[@BlackTheEngineer]

that looks amazing, but seems like a long time to make at least for breakfast, bc in the morning your probably at your hungriest and want some food now. I would probably cook some eggs or eat some cereal while im cooking this

[@pbindulgence]

Doshua Barksdale agree. I'm sure the jam could be prepped ahead of time, but can the custard stand to be premade and put in the fridge so you can grab it right in the morning?

[@Jrenyar]

@@pbindulgence Yes, yes is can, Alton Brown made a great video on "the perfect french toast", and basically you want to do everything the night before the custard so that it's settled and creamier, and slicing the toast so it a bit more "stale" so it absorbs more. Also the cut is way too thick, 1.5 inches more like two to three inches, she's got a bread that's maybe a foot long after she cut the ends off, 5 slices means each slice is 2.4 inches, 6 slices is 2 inches, that shit has to be sliced 8 times to get 1.5.

[@headstart3570]

This weeks how-to sponsored by the word macerating.

[@dickmorningwood1156]

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

[@swicheroo1]

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

[@TheRoastGlint]

can you imagine dating this chick....omg "Dammint you left the fridge door open for 2.0456 seconds!" "Fuck you put .0342 too much salt on the beef!"

[@TheBigZam]

'Make Jam' :O Craziness

[@blendtecbrah5761]

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

[@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!

[@MrSeraph666]

Jam making lesson ends at 5.06 if you came here to learn how to stuff French toast

[@musashi-san____1409]

Interesting.... East Hollywood has now become Silver Lake.

[@benjaminr5027]

i love videos that show me how to make a $45 piece of french toast

[@JAdams-br3ug]

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

[@ShellyMunzter21]

She used all them maths because she doesn't want ppl stealing her obnoxious jam recipe. Geeeenius -.-

[@saratheamazing99]

Where did the custard go?

[@FlareRiseGaming]

that's what she dipped the "bread" in

[@Cydonia170]

"That is breakfast!". That is not fucking breakfast!

[@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

[@backtheblue5837]

Beautifully done!

[@snowfert]

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

[@rileyu]

great video

[@SlowJoman]

that did look tasty

[@shyshanghai]

She reminds me of Susan Fischer. Cool.

[@RuneFun12]

Looks like a time traveler from the 80s.

[@cardion411]

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