Recipes Breakfast + Brunch French Toast Jam-Stuffed Brioche French Toast 2 Reviews 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 By Jessica Koslow and Ria Dolly Barbosa for Sqirl Updated on November 1, 2016 Print Rate It Share Share Tweet Pin Email It’s Sunday morning and that means one and only one thing: brunch. Photo: © Marcus Nilsson Total Time: 45 mins Yield: 4 Ingredients Four 1 1/2-inch-thick slices of brioche 1/4 cup strawberry jam, plus more for serving 3 large eggs 1/4 cup heavy cream 1 1/2 teaspoons granulated sugar Fleur de sel 4 tablespoons unsalted butter Confectioners’ sugar Crème fraîche, for serving 1/2 lemon Directions 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. 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. Rate it Print