S’mores French Toast

A recipe for S’mores French Toast! This stuffed French toast is filled with a chocolate hazelnut spread, covered in graham crackers, and topped with toasted marshmallows.

I originally posted this recipe for S’mores French Toast back in June 2017 after being inspired during our time at Hyatt Regency Chesapeake Bay in Cambridge, Maryland. Today, I am updating the post with new photos and a few adjustments.

We enjoyed this incredibly decadent treat during breakfast on our last morning of the trip and it was quite the indulgent ending.

Thick slices of bread are filled with a chocolate hazelnut spread, soaked briefly in an egg milk mixture, then coated in fine graham crackers before pan-frying on all sides.

To finish, the stuffed French toast is topped with marshmallows and toasted until golden. In case that wasn’t enough, you can also serve the S’mores French Toast with a drizzle of milk chocolate sauce and mini chocolate chips.

A Few S’mores French Toast Tips

For this recipe, I like to use Shokupan (Japanese Milk Bread) cut into about 3/4 inch (2 centimeter) thick slices. Other great options include Challah, Zopf, or Brioche.

Bread that is a day or two old or has been dried (but not completely toasted) in the oven is best. You can even leave the slices uncovered on a wire rack at room temperature overnight to dry. Fresh bread will be more likely to fall apart or become soggy.

Whisk the egg and milk mixture until thoroughly combined. All of the egg pieces should be blended into the cream to create a smooth and light custard.

Dip the stick of bread in the egg mixture just long enough to coat all sides. Do not let the slices soak or they will become too difficult to handle and fall apart. Allow any excess to drip off before coating in the graham crackers.

To quickly crush the graham crackers, they can be processed in a food processor or placed in a plastic bag and rolled over a few times with a heavy rolling pin until fine.

I personally like to add a combination of butter and vegetable oil to the pan when frying the French toast slices. The vegetable oil helps keep the butter from burning. Add more as needed between batches.

Adjust the heat between medium and low as needed. You want the bread to develop a golden (but not too dark as it will cook again with the sugar) crust, but still have enough time to heat through the center.

Milk Chocolate Sauce

The Milk Chocolate Sauce is completely optional, but a fun addition to bring the S’mores flavors together. It can either be served warm or stored in an airtight container in the refrigerator for up to a week.

For serving the leftover sauce- reheat in the microwave until pourable, about 10-20 seconds, or on the stovetop in a double boiler.

Once the chocolate sauce is simmering, stir often to keep the bottom and sides from burning. If the butter and remaining chocolate won’t melt into the sauce, place back on very low heat and stir just until smooth.

Golden syrup is a thick, amber colored cane sugar syrup found in the international/British section of some larger grocery stores. For those in Northern Virginia, I was able to find it at Wegmans in Chantilly. If unavailable, this milk chocolate sauce can also be made with equal parts light corn syrup.

Looking for more S’mores-inspired recipes?

Try my:

• S’mores Ice Cream
• These S’mores Muffins
• S’mores Cupcakes

This recipe was originally posted in June 2017 and updated in September 2026.

S’mores French Toast Recipe

Adapted from RecipeTin Eats

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S’mores French Toast

A recipe for S'mores French Toast! This stuffed French toast is filled with a chocolate hazelnut spread, covered in graham crackers, and topped with toasted marshmallows.

Course Breakfast

Cuisine N/A

Keyword bread, breakfast, chocolate, dessert, french toast, graham cracker, marshmallow, s’mores

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Ingredients

Milk Chocolate Sauce:

• 1/2 cup (120 milliliters) heavy cream
• 4 ounces (113 grams) milk chocolate chopped, divided
• 1/4 cup (60 milliliters) golden syrup or light corn syrup
• 2 tablespoons (25 grams) light brown sugar
• 2 tablespoons (12 grams) unsweetened cocoa powder
• pinch fine salt
• 1 tablespoon (14 grams) unsalted butter
• 1/2 teaspoon vanilla extract

French Toast:

• 8 thick slices white bread 1-2 days old
• 1/2 cup (140 grams) chocolate hazelnut spread
• 3 large eggs
• 1/2 cup (120 milliliters) heavy cream
• 1/2 cup (120 milliliters) whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 5 ounces (140 grams) graham crackers finely crushed, about 9 sheets
• 2 tablespoons (28 grams) unsalted butter divided
• 2 tablespoons (30 milliliters) vegetable oil divided
• 12-14 large marshmallows halved
• Mini chocolate chips for garnish

Instructions

To make the milk chocolate sauce:

• In a medium saucepan, stir together the cream, 2 ounces (57 grams) of the milk chocolate, golden syrup, brown sugar, cocoa powder, and salt.
• Bring the mixture to a boil, then reduce heat to a low simmer.
• Continue to cook, stirring often, for 5 minutes, or until the chocolate has completely melted and the mixture is starting to thicken.
• Remove from heat, then whisk in the remaining 2 ounces (57 grams) milk chocolate, butter, and vanilla extract.
• Either serve warm or allow to cool to room temperature before refrigerating in an airtight container for up to a week.
• Reheat leftover chocolate sauce slightly for 10-20 seconds in the microwave or on the stovetop in a double boiler until pourable to enjoy again.

To make the French Toast:

• Spread about 2 tablespoons chocolate hazelnut spread over one side of half the bread slices. Top each chocolate hazelnut-covered slice with another plain piece of bread to make 4 sandwiches.
• In a large bowl, whisk together the eggs, heavy cream, milk, vanilla extract, and salt.
• Arrange the graham cracker crumbs on a large plate.
• In a skillet, melt 1 tablespoon of the butter and 1 tablespoon oil over medium low heat.
• Dip a chocolate hazelnut sandwich into the egg mixture for about 30 seconds per side.
• Allow the excess to drip off, then coat all sides in the graham cracker crumbs.
• Transfer the coated bread to the hot skillet and cook until golden, about 2 minutes. Flip and cook the other side, then the edges briefly.
• Transfer the French toast to a baking sheet, then repeat with remaining sandwiches, adding more butter and oil as needed.
• Top the prepared French Toast with marshmallow halves and place the baking sheet under a broiler set to low until the marshmallows are golden brown (this happens quickly, keep an eye on it).
• Serve immediately, with the chocolate sauce and mini chocolate chips if desired.