Description
S’mores French Toast Delight is a decadent twist on classic French toast that combines the nostalgic flavors of s’mores with a rich custard-soaked bread. Featuring gooey melted chocolate, toasted marshmallows, and crunchy graham cracker crumbs sandwiched between golden, cinnamon-spiced brioche slices, this recipe offers a perfect indulgent breakfast or brunch treat that serves 4 in just 30 minutes.
Ingredients
Scale
Custard Base
- 4 large eggs
- 240 ml whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Bread and S’mores Filling
- 8 slices thick bread, such as brioche or challah
- 180 grams chocolate chips
- 50 grams graham cracker crumbs
- 50 grams mini marshmallows
For Cooking
- Butter, for grilling
Instructions
- Prepare the custard: In a large mixing bowl, whisk together the eggs, whole milk, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and fully blended.
- Cut the bread: Slice the thick bread pieces into quarters to make them easier to dip and handle, ensuring better soaking of the custard.
- Soak the bread: Dip each quartered bread piece into the custard mixture, coating both sides thoroughly but without oversaturating. Lift the bread and allow excess custard to drip off.
- Preheat the pan: Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter to lightly grease the surface.
- Cook the French toast: Place the soaked bread pieces on the pan in batches. Cook each piece for 2-3 minutes per side until they develop a golden brown crust and are cooked through.
- Assemble the s’mores sandwiches: Immediately after cooking the bread pieces, create sandwiches by layering chocolate chips and mini marshmallows between two pieces of French toast.
- Finish melting the filling: Return the assembled s’mores sandwiches to the pan and cook for an additional 1-2 minutes per side, allowing the chocolate chips to melt and marshmallows to become gooey.
- Serve: Transfer the s’mores French toast sandwiches to serving plates. Optionally, cut them in half, dust with powdered sugar, or drizzle with syrup for extra sweetness. Serve warm.
Notes
- Use thick, sturdy bread like brioche or challah to hold the custard and filling well.
- Cutting bread into quarters allows better custard absorption and bite-sized servings.
- Control custard soaking to prevent soggy toast by allowing excess to drip off before cooking.
- Cook on medium heat for an even golden crust without burning.
- Assembling the sandwiches immediately after cooking keeps the French toast warm and ready for the filling.
- You can add a dusting of powdered sugar or a drizzle of maple syrup for additional flavor as desired.
- For best results, use fresh mini marshmallows; avoid stale ones as they may not melt well.
