Roasted marshmallows and melty milk chocolate sandwiched between thick slices of crispgraham cracker-encrustedFrench Toast!
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…
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.
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.
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.
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.
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!
Such a beautiful thing…
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
- ⅔ 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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