S'mores Stuffed French Toast

Fluffy brioche bread stuffed with marshmallow chocolate ganache, covered with crunchy graham crackers, and topped with more ganache

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings slices

Calories 396kcal

In a small saucepan heat the heavy cream over medium heat. When the heavy cream begins to boil remove from heat and add the chocolate chips and mini marshmallows.
Let the mixture sit for five minutes.
Use a whisk to slowly mix the ganache until all of the chocolate has melted. The marshmallows will not melt all of the way.
Allow the ganache to cool slightly while you prepare the bread.

Lay out the 4 pieces of brioche bread. Lightly press in the center of 2 of the pieces to make a divot. Fill the divot with the marshmallow chocolate ganache.
Moisten the edge of the bread by dipping your finger in water and running it along the edge. Set the other pieces of bread on top and lightly press the edges to seal.
In a shallow bowl combine the milk, egg, vanilla, cinnamon, and salt. Whisk until fully combined.
Place the crushed graham crackers on a shallow plate.
In a large saucepan heat the butter over medium-high heat.
Carefully dip the stuffed bread into the milk mixture and transfer it to the plate with the crushed graham crackers. Cover the stuffed bread with the crushed graham crackers.
When the pan is hot place the stuffed bread in the pan and cook for about 2 minutes on each side, or until golden brown.
Top the french toast with any left over marshmallow chocolate ganache and serve warm.