S'mores French Toast - A baJillian Recipes (2024)

Roasted marshmallows and melty milk chocolate sandwiched between thick slices of crispgraham cracker-encrustedFrench Toast!

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S’mores are probably one of the greatest inventions in culinary history. (Aside from browned butter of course!) Seriously, who’s phenomenal idea was it to sandwich an ooey gooey roasted marshmallow and rich milk chocolate between two graham crackers? Like good ol’ PB&J, it’s one of those childhood treats that you NEVER grow out of.

In case you weren’t already aware, I’m absolutely OBSESSEDwith S’mores. Not only do I like them the traditional way, but I’m always dreaming up ways to incorporate those delicious flavors into something new or unique. Just check out this S’morerific post of S’more recipes that I’ve made over the years!

Today, we’re delving into breakfast territory! Or brunch…or brinner…breakfast is good ANY time of the day. However, the more appropriate term for this S’mores French Toast is probably bressert…

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It’s the most perfect marriage of S’mores and French Toast. With thick slices of bread coated incrispgraham crackers, warm melted chocolate, and gooey toasted marshmallows, this is probably the most decadent way to enjoy a S’more.

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While this charmer might look like a lot of work, it’s really not much more difficult than making regular (aka, boring) French Toast. There’s onlya few extra steps involved.

First, we have the French Toast itself. Any kind of day-old/stale bread can be used. Idecided to keep it simple by using thick slices of white bread, similar to Texas Toast. If you only have fresh bread, I suggest drying it out a little by putting the slices on a baking sheet in a preheated 275ºF oven for about 10 minutes. This will allow the bread to soak up more of the custard. Speaking of, thecustard is just your standard mixture of eggs, milk, vanilla, and salt. I did, however, remove most of the egg whites to prevent that sulfuric taste/smell.

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Once the bread takes a bath in the custard, it takes a dive into some finely-crushed graham cracker crumbs. I also added just a little sugar and cinnamon to the crumbs for some extra sweetness and flavor. It’s amazing how much cinnamon intensifies theflavor of graham crackers!

After the slices have been dipped and coated, they get pan-fried until golden brownand crisp! Immediately afterbeingremoved from the pan/skillet, the warm slices are placed on a baking sheet and topped with several segments of rich milk chocolate, so that the residual heatcanbeginmelting the chocolate.

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Next comes the most important part of the S’more–the marshmallows! Using greased kitchen shears, I cut regular-sized marshmallows in half, andplaced them on top of the chocolate. The French Toast then goes under the broiler for a few seconds (keep an eye on it the ENTIRE time) to roast the marshmallows into golden brown perfection.

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Because this French Toast was looking a little too “clean” for my S’more standards (S’mores are supposed to be MESSY, people!), I of course had to add a few final touches…

Thus, after stacking a couple of slices on a plate, I drizzled on some MORE melted chocolate along with some marshmallow fluff!

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Such a beautiful thing…

S'mores French Toast - A baJillian Recipes (8)


S'mores French Toast - A baJillian Recipes (9)

S'mores French Toast

Roasted marshmallows and melty milk chocolate sandwiched between thick slices of crispgraham cracker-encrustedFrench Toast!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Total Time 1 hour hr

Course Breakfast, Dessert

Cuisine American

Servings 3 Servings

Ingredients

Graham Cracker Coating:

  • 1 cup graham cracker crumbs
  • 1 Tablespoon granulated sugar
  • 1 teaspoon cinnamon

French Toast:

  • 2 egg yolks
  • 1 whole egg
  • cup milk
  • 1 teaspoon vanilla
  • Pinch of salt
  • 6 slices thick day-old bread
  • Butter or oil

To Assemble:

  • Hershey bars
  • Regular-sized Marshmallows
  • Melted chocolate
  • Marshmallow Fluff

Instructions

Make the Coating:

  • In a shallow dish, use a fork to toss the graham cracker crumbs,sugar, and cinnamon together; set aside.

Make the French Toast:

  • In a shallow dish, whisk together the egg yolks, whole egg, milk, vanilla, and salt until combined.

  • Using your hands, soak the bread in the custarduntil saturated but not falling apart, about 10 seconds per side. Pick up the bread slice and allow excess mixture to drip off. Transferonto another baking sheet; repeat with the remaining slices.

  • Place soaked bread slice into the graham crackercoating. Use fingers to gently press coating onto the bread, flip over, and repeat with the other side. Place coated bread sliceback onto baking sheet; repeat with the otherslices.

  • Preheat the broiler. Place a wire rack onto a rimmed baking sheet.

  • In a skillet, heat 1 Tablespoon of butter/oil over medium heat. Once hot enough, transfer two slices to the skillet and cook until golden brown, 2 to 3 minutes per side. Transfer to the baking sheet with the wire rack, and immediately arrange Hershey chocolate sectionson top. Wipe the skillet with a paper towel, and repeat stepswith the remaining slices, adding 1 Tablespoon more butter/oil for each batch.

  • Once all slices have been cooked, cut the marshmallows in half* and place about 6-7 marshmallow halves on top of the chocolate. Place under the broiler for 45-60 seconds, or until golden brown, watching CLOSELY so that marshmallowsdon't burn.

  • Stacktwo slices on a plate, and drizzle with melted chocolate and marshmallow fluff.

  • *To avoid a sticky mess when cutting the marshmallows, I like to grease kitchen shears with cooking spray, then snip the marshmallows in half.

Notes

*To avoid a sticky mess when cutting the marshmallows, I like to grease kitchen shears with cooking spray, then snip the marshmallows in half.

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S'mores French Toast - A baJillian Recipes (2024)

FAQs

What's the difference between Texas French toast and French toast? ›

Quite simply, Texas French toast is exactly what it sounds like, French toast that has been made using the extra thick slices endemic to Texas toast. Since the cut of bread is so thick, it allows for greater absorption of the egg and cream mixture and longer frying times.

How does Bobby Flay make French toast? ›

directions
  1. Whisk together eggs, sugar and salt in a large bowl.
  2. Add the milk, cream, peach puree and vanilla. ...
  3. Place brioche in a large baking dish, pour custard over and turn to coat. ...
  4. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat.

Is it better to use milk or heavy cream for French toast? ›

A creamy custard is the key to incredible French toast, so skip the watery skim milk and go for whole milk or half-and-half. Straight heavy cream turns French toast into dessert, so lean that way if you're looking for decadence.

What is the secret to good French toast? ›

The secret ingredient in this fluffy French toast recipe: all-purpose flour! Flour binds the liquids together, which creates a more traditional “batter” and helps prevent soggy results. This extra ingredient ensures the French toast is crispy on the outside, but soft and fluffy on the inside.

Should you soak bread for French toast? ›

Ideally it's best if you can soak the bread in the french toast batter overnight however, if this cannot be done I suggest leaving it soak for a minimum of 30 minutes to 1 hour. As we want that custard like middle, cut very thick slices of bread.

What is the best bread to use for French toast? ›

What Is the Best Bread for French Toast? For a solid French toast, aim for sturdy bread with a uniform texture and a soft crust. Hearty sandwich bread, brioche, challah, and shokupan (Japanese milk bread) are all great choices. Avoid rustic loaves with thick crusts or large holes in the interior.

What do the English call French toast? ›

Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).

What do French people call French toast? ›

A staple food in France, French toast is named “Pain perdu” which translates literally to lost bread, reflecting the use of stale bread so it doesn't get “lost”. These slices of breads dunked in an eggy mixture and toasted in a pan are comforting, sweet and tender – and a breeze to make at home.

How to make Elvis French toast? ›

In a large bowl, whisk together eggs, milk, warm peanut butter, melted butter, honey, vanilla extract, cinnamon, nutmeg, and salt. Pour the egg mixture into a shallow bowl or baking dish. Fry the French toast.

What happens if you soak French toast too long? ›

The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle. Leaving the bread in the egg mixture for too long is another route to soggy French toast.

Is it better to cook French toast fast or slow? ›

Tip #3: Cook French Toast Over Low Heat for 15 Minutes Total

The mistake that is most often made with french toast is not cooking it long enough so that the custard inside is cooked thoroughly. We're going to be working over low heat here, so it is important to let it cook for 7 & 1/2 minutes per side.

Should French toast have more eggs or milk? ›

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk. How's that for an easy recipe?

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