Skip to main content

S'mores Stuffed French Toast

I hope you're enjoying #BacktoSchoolTreats Week as much as I am!  I've had a serious s'mores fixation this summer and when I saw Diana P's recipe for S'mores Stuffed French Toast on the Taste of Home site I knew it would be a perfect for this event.


I added some vanilla to the egg/milk mixture, and to me, it's not really s'mores if you don't toast the marshmallow.  I used my kitchen torch, but you could pop it under the broiler if you don't have one. One slice with marshmallows and chocolate chips was perfect for me.


My son went for the two slice version.

He also added the chocolate syrup to his.


So fun, so delicious!  Thanks again to Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures for hosting #BacktoSchoolTreats Week! Make sure to stop by and see what the other bloggers are making using the links down below.



S'mores Stuffed French Toast

Print
S'mores Stuffed French Toast
Author: Jolene Martinelli

Ingredients:

  • 2 large eggs
  • 1-1/2 cups milk
  • 1/2 teaspoon vanilla
  • 10 whole graham crackers, coarsely crushed (about 1-3/4 cups)
  • 1 tablespoon butter
  • 8 slices French bread (3/4 inch thick)
  • 1/2 cup milk chocolate chips (I used minis)
  • 1/2 cup miniature marshmallows
  • Chocolate syrup, optional

Instructions:

  1. In a wide shallow bowl, whisk eggs and milk until blended. Place graham cracker crumbs in another wide shallow bowl.
  2. Grease a griddle with butter; heat over medium heat. Dip both sides of bread in egg mixture, then in crumbs, patting to help coating adhere.
  3. Place bread on griddle; toast 2-3 minutes on each side or until golden brown. Sprinkle chocolate chips and marshmallows over each of 4 toast slices; top with remaining toast. If desired, serve with chocolate syrup.
Slightly adapted from: https://www.tasteofhome.com/recipes/s-mores-stuffed-french-toast/
marshmallow, s'mores, french toast
Breakfast, Brunch, Dessert
American
Created using The Recipes Generator

 
Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 11 bloggers will be sharing 30+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine.
**********************
Breakfast Recipes
Banana Mango Overnight Oats by Palatable Pastime
Fried Egg Pouches by Our Good Life
PB&J Overnight Oats by Kate's Recipe Box
S'Mores Stuffed French Toast by Jolene's Recipe Journal

Dessert Recipes
Cookie Butter Blondies by The Redhead Baker
Fluffernutter Bites by A Kitchen Hoor's Adventures
Star Crunch Brownies by Sweet Recipeas
Star Crunch Layer Cake by Love & Confections


**************

Comments

Peabody said…
Wow, those would make for a killer breakfast that's for sure!
Rebekah said…
Oh my gosh what an amazing treat!! My kiddos would love this!
Terri Steffes said…
I think this would make a great birthday breakfast...mine! I love s'mores and French toast!
Lisa said…
How yummy do these sound and look! I can't wait to try them
Chris said…
What a fun breakfast for the kids! This big kid would dig in!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f