Editor’s note: The byline for this recipe was updated on 5/6/2021. Jessica Koslow started making jam in Los Angeles and soon developed such a huge following that she had to expand her business; thus, Sqirl was born. This recipe is just one of the showcases for jam you’ll find there. Slideshow: More French Toast Recipes 

Jessica Koslow and Ria Dolly Barbosa for Sqirl
November 2016

Gallery

Credit: © Marcus Nilsson

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Cut a 2-inch pocket in the side of each brioche slice; spoon 1 tablespoon of jam in each one.

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  • In a shallow bowl, whisk the eggs with the cream, granulated sugar and 1/2 teaspoon of fleur de sel.

  • In a large skillet, melt 2 tablespoons of the butter. Dip 2 slices of the stuffed brioche in the egg mixture and soak until saturated. Add to the skillet and cook over moderate heat until nicely browned on both sides, about 2 minutes. Transfer the French toast to a baking sheet. Repeat with the remaining butter, brioche and egg mixture. 

  • Bake the French toast for about 5 minutes, until cooked through. Transfer to plates and sift confectioners’ sugar evenly on top. Dollop crème fraîche and strawberry jam on the French toast. Squeeze a little lemon juice over each slice and sprinkle with fleur de sel. Serve right away.

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