This S’mores French Toast is the ultimate summer breakfast: graham cracker–coated French toast filled with toasted marshmallows and milk chocolate, finished with chocolate sauce and all the classic s’mores elements. Decadent, easy to make, and perfect for a weekend treat.
*This recipe was originally posted on May 15, 2018 and updated on August 30, 2020 with a revised recipe, new photos and extra tips.*
Give Me S’more!
After creating a rich S’mores Mississippi Mud Pie, it was only natural to explore other ways to enjoy the nostalgic trio of chocolate, graham crackers and marshmallows. This S’mores French Toast turns those flavors into a handheld sandwich-style breakfast (or dessert) that evokes campfire memories without needing a flame.
Each bite combines crunchy graham cracker crumbs, melty milk chocolate and gooey marshmallow for a playful, indulgent dish. It’s simple to assemble and cooks quickly, making it ideal for a special weekend brunch or a fun treat for guests.
Breakfast or Dessert?
With a graham cracker crust, milk chocolate filling and toasted marshmallows, this recipe leans toward dessert — but it’s perfectly acceptable to serve it for breakfast. If you love sweet mornings or want a memorable brunch item, this s’mores-inspired French toast fits the bill.
Enjoy it hot from the pan with a drizzle of chocolate sauce and extra crushed graham crackers on top for texture and flavor contrast.
The Best Type of Bread to Use
For sandwich-style French toast, use a sturdy, slightly rich bread so it holds the filling without becoming too soggy. Thick slices of brioche are ideal because they’re tender and slightly buttery. Other good options include Texas toast, challah or French bread.
If you prefer a lighter or more wholesome option, use whole wheat or multigrain bread, but be aware the flavor will be less classic s’mores and more cereal-forward.
Best Graham Crackers, Chocolate and Marshmallows to Use
Graham crackers: Honey graham crackers bring more flavor than plain crackers and pair beautifully with chocolate and marshmallow.
Chocolate: Use milk chocolate bars, not chips, so the pieces melt evenly between slices.
Marshmallows: Large marshmallows work best since you can cut them in half and press them onto the chocolate; mini marshmallows tend to fall out or melt away too quickly.
How to Make Graham Cracker French Toast
The method is similar to classic French toast but with a crunchy graham cracker coating and a s’mores filling. The custard for dipping is richer than many basic recipes — a little extra egg and cream helps the bread hold together when sandwiched.
Whisk together eggs, whole milk, heavy cream, a pinch of salt, granulated and brown sugar, vanilla, cinnamon and a touch of nutmeg in a shallow dish. Pour graham cracker crumbs into a separate shallow dish for coating.
Dip each bread slice briefly in the egg mixture, flipping once to coat both sides. Press each dipped slice into the graham cracker crumbs to fully coat the exterior. Heat a skillet over medium-low and melt a bit of butter. Cook two slices at a time until golden and crisp, about 2–3 minutes per side.
When you flip the first side, add pieces of milk chocolate to one slice and place marshmallows cut-side down on top so they start to soften and adhere. Finish cooking until the chocolate and marshmallow begin to melt, then sandwich with another slice of French toast and press gently so the filling becomes gooey and well-distributed.
Serve warm with a generous drizzle of chocolate sauce, a sprinkle of crushed graham crackers, a few chocolate chips and mini marshmallows for extra texture. If you have meringue or whipped cream on hand, a toasted swirl on top adds a beautiful, campfire-like finish.
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S’mores French Toast
4-5 sandwiches
5 minutes
6 minutes
11 minutes
Graham cracker–coated French toast filled with toasted marshmallows and milk chocolate, finished with chocolate sauce and crushed graham crackers. A fun twist on classic s’mores, perfect for brunch or dessert.
Ingredients
Graham Cracker French Toast:
- 2 cups (170g) graham cracker crumbs + more if needed
- 5 large eggs, beaten
- ½ cup (120ml) whole milk
- ½ cup (120ml) heavy cream
- 2 tablespoons (25g) granulated sugar
- 2 tablespoons (28g) brown sugar, packed
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of salt
- 8–10 slices bread (Texas toast, challah, brioche, or your choice)
- Butter, for greasing the pan
- 5–6 milk chocolate bars, cut into pieces
- 15 large marshmallows, cut in half
Topping:
- Chocolate sauce
- Crushed graham crackers
- Chocolate chips
- Mini marshmallows
- Optional: toasted meringue or whipped cream
Instructions
- Preheat a griddle or skillet over medium-low heat.
- Pour the graham cracker crumbs into a shallow dish and set aside.
- In a separate shallow dish, whisk together eggs, milk, heavy cream, both sugars, vanilla, cinnamon, nutmeg and a pinch of salt until smooth.
- Use about a tablespoon of butter to grease the pan. Dip each bread slice in the egg mixture, flipping once to coat both sides. Press the dipped bread into the graham cracker crumbs to coat thoroughly.
- Place two coated slices in the pan and cook until golden and crisp, about 2–3 minutes per side.
- On one cooked slice, arrange pieces of milk chocolate and place marshmallows cut-side down. Allow them to warm and begin to melt (about 1–2 minutes), then top with another slice of French toast and press gently to create a gooey sandwich. Transfer to a serving plate and repeat with remaining slices.
- Serve warm with chocolate sauce, crushed graham crackers, chocolate chips and mini marshmallows. If desired, add a dollop of whipped cream or a toasted meringue swirl for extra drama.
Notes
- Topping: A toasted meringue swirl is optional—whipped cream makes a quick and easy alternative.
Nutrition Information:
Yield: 5
Serving Size: 1
Amount Per Serving:
Calories: 470
Total Fat: 16g
Cholesterol: 161mg
Sodium: 515mg
Carbohydrates: 68g
Protein: 14g
BON APPÉTIT!
Love, Dedra
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