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S'mores French Toast

A recipe for S'mores French Toast inspired by our visit to Cambridge, Maryland's Hyatt Regency Chesapeake Bay! This stuffed French toast is filled with Nutella and topped with toasted marshmallows and chocolate sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Servings
Course: Breakfast
Cuisine: International

Ingredients

Chocolate Sauce:
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • Pinch salt
  • 1/2 teaspoon vanilla extract
French Toast:
  • 8 thick slices white bread
  • 1/2 cup Nutella
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup crushed graham crackers
  • 2 tablespoons unsalted butter divided
  • 12 marshmallows halved
  • Mini chocolate chips for garnish

Instructions

To make the chocolate sauce:
    Cup of Yum
  1. In a medium saucepan, combine the water, sugar, and cocoa powder over medium heat. Cook, whisking often, until smooth and bubbling. Remove from heat and whisk in the salt and vanilla extract. Whisk occasionally to keep a skin from forming and set aside while preparing the French Toast.
To make the French Toast:
  1. Spread Nutella over one side of each slice of bread. Assemble the slices into sandwiches, Nutella sides together.
  2. In a large bowl, whisk together the eggs, milk, and vanilla extract. Pour the crushed graham crackers on a rimmed plate.
  3. In a skillet, melt 1 tablespoon of the butter over medium low heat.
  4. Dip a sandwich into the egg mixture and coat thoroughly. Allow the excess to drip off, then coat thoroughly in the graham cracker crumbs. Place in the heated skillet and cook until golden, about 1 minute. Flip and cook the other side, then the edges briefly. Transfer to a baking sheet, then repeat with remaining sandwiches, adding more butter as needed.
  5. Top the prepared French Toast with marshmallow halves or mini marshmallows and place the baking sheet under a broiler set on low until the marshmallows are melty and toasted (this happens quickly, keep an eye on it).
  6. Serve immediately drizzled with the chocolate sauce and mini chocolate chips.