This S’mores French Toast is the ultimate summer breakfast! Graham cracker French toast filled with toasted marshmallows and milk chocolate, finished with chocolate sauce and all the s’mores classics. Decadent, simple to make, and perfect for a weekend treat.
*Originally posted May 15, 2018. Updated August 30, 2020 with a refined recipe, new photos and helpful tips*
Give Me S’more!
After creating a show-stopping S’mores Mississippi Mud Pie, I couldn’t resist translating those campfire flavors into a morning treat. This S’mores French Toast layers graham cracker crumbs, rich milk chocolate and toasted marshmallows between thick slices of bread for a nostalgic, gooey experience.
One bite will transport you back to summer nights by the fire—except now you can enjoy that same taste right at your breakfast table. No campfire required.
Breakfast or Dessert?
With a graham cracker coating, milk chocolate filling and toasted marshmallow topping, this leans more toward dessert—but it also makes an indulgent breakfast. If you enjoy a sweet morning, go ahead and serve it for brunch. Life’s short; have the chocolate.
The Best Type Of Bread To Use
Brioche slices work beautifully for this sandwiched French toast because they’re rich and slice thickly, but you can use Texas toast, challah, French bread, croissants or even sturdy sandwich bread. Choose a bread that holds up to dipping and grilling. Whole wheat can be used, but this is an indulgence—no need to pretend otherwise.
Best Graham Crackers, Chocolate and Marshmallows to Use
Graham Crackers: Honey graham crackers add the best flavor; plain ones are a little dull.
Chocolate: Use milk chocolate bars rather than chips for easier melting and a true s’mores experience.
Marshmallows: Large marshmallows cut in half work best—mini marshmallows can fall out of the sandwich as it cooks.
How to Make Graham Cracker French Toast
The updated version of this recipe uses a touch more egg and a little less milk for a richer custard, plus a bit more sugar and cinnamon. The method is straightforward and follows classic French toast steps with a s’mores twist.
Whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg and a pinch of salt in a shallow dish. Dip each bread slice briefly, coating both sides. Press the dipped bread into a shallow plate of graham cracker crumbs to form a crunchy exterior.
Heat a buttered skillet over medium-low. Cook two dipped slices at a time for 2–3 minutes per side until golden. When one side finishes, layer milk chocolate pieces and marshmallow halves (cut side down) on top of that slice. Flip the plain slice over the filling to form a sandwich, pressing gently so the chocolate and marshmallow melt together.
You can serve the sandwiches as-is, but I like to finish them with toppings: a generous drizzle of chocolate sauce, crushed graham crackers, chocolate chips and mini marshmallows. If you have leftover meringue or whipped cream, a toasted meringue swirl or dollop of whipped cream makes a beautiful finish.
Finish each plate with a drizzle of chocolate sauce, extra crushed graham crackers and a sprinkle of chocolate chips and mini marshmallows for texture and visual appeal.
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Let’s get baking!
S’mores French Toast
4-5 sandwiches
5 minutes
6 minutes
11 minutes
This S’mores French Toast is filled with toasted marshmallows and milk chocolate, coated in graham cracker crumbs and finished with chocolate sauce — a nostalgic, irresistible treat.
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) packed brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of salt
- 8–10 slices bread (Texas toast, brioche, challah, French or preferred bread)
- Butter, for greasing the pan
- 5–6 milk chocolate bars
- 15 large marshmallows, cut in half
Topping:
- Chocolate sauce
- Crushed graham crackers
- Chocolate chips
- Mini marshmallows
- Chocolate squares or extra chocolate pieces
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, cream, salt, granulated sugar, brown sugar, vanilla, cinnamon and nutmeg until smooth.
- Grease the pan with about a tablespoon of butter. Dip 2 slices of bread in the egg mixture, flipping to coat both sides. Press each dipped slice into the graham cracker crumbs to coat evenly.
- Place the coated slices onto the hot skillet and cook until golden brown, about 2–3 minutes per side.
- On one cooked slice, arrange pieces of milk chocolate and place marshmallow halves cut-side down. Allow the chocolate and marshmallow to soften as the slice finishes cooking, then top with a plain slice to form a sandwich. Press gently so the filling melts together. Transfer to a plate and repeat with remaining slices, adding butter to the pan as needed.
- Serve warm with a drizzle of chocolate sauce, crushed graham crackers, chocolate chips and mini marshmallows. Enjoy.
Notes
- Topping: I used leftover meringue and toasted it for a dramatic finish; whipped cream works beautifully if you prefer not to make meringue.
Nutrition Information:
Yield: 5
Serving Size: 1
Amount Per Serving:
Calories: 470
Total Fat: 16g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 161mg
Sodium: 515mg
Carbohydrates: 68g
Fiber: 3g
Sugar: 29g
Protein: 14g
BON APPÉTIT!
Love, Dedra
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