s’mores stuffed french toast

closeupsandysmorestoastopensmores toasted

this is the perfect back-to-school breakfast! it’s packed with protein and light on carbs in order to ensure long-lasting energy for a full day of classes.

okay that’s BULLSHIT do NOT give this to your children before school. they’ll bounce off the walls for a few hours, and then crumple to the ground in a marshmallow-induced sugar crash. instead, make it as a decadent dessert or for a late saturday morning brunch.


– challah is a must! it’s sturdy enough to support the filling, but it doesn’t disintegrate after being soaked in the egg custard.

– i used chocolate ganache for the hershey bar component, but feel free to use nutella or chocolate syrup.

– if you don’t have a kitchen torch, stick the marshmallow-ed slices under the broiler for a minute to get that nice char.


  • 4 thick slices of challah
  • 1/4 cup marshmallow fluff
  • 2 tbsp chocolate ganache (recipe here), nutella, or chocolate syrup
  • graham cracker crumbs
  • two handfuls of mini marshmallows
  • 2 eggs
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla
  • 1/2 tsp nutmeg
  • 1/2 tbsp dark rum
  • 1/4 tsp salt
  • powdered sugar and chocolate syrup, for serving

spread each slice of bread with 1 tablespoon of marshmallow fluff. spread ganache over the fluff on two of the slices. sprinkle with graham cracker crumbs, and top with marshmallows. use a kitchen torch to toast the marshmallows until charred. sandwich with the other slices of bread, fluff side down.

whisk together the remaining ingredients in a shallow bowl. preheat an electric griddle to 375º, or heat a large skillet over medium-high heat. grease with butter or cooking spray. soak all sides of the sandwiches in the egg mixture, then place on the griddle or skillet. cook 3-4 minutes on each side, or until golden brown. remove to a cutting board and halve diagonally. serve with sifted powdered sugar and a drizzle of chocolate syrup.

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