Makes: 6 slices
S’mores Stuffed French Toast
- 6 slices French bread, sliced 1½” thick
- 1½ cups Marshmallow Fluff
- 1 cup chocolate chunks or chips
- 1/4 cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 egg
- 1½ cups crushed graham cereal
- 2 tablespoons butter, for frying
French toast has never been so good! Chocolate and Fluff are stuffed into thick slices of bread and topped with crunchy graham and even more chocolate. You’ll definitely hear cries for s’more!
1. Using a sharp knife, cut a slit in the side of each piece of bread, making a pocket to place the filling. Stir together the fluff and chocolate; spoon the filling into each bread pocket. Repeat until all the bread slices have been filled.
2. In a shallow but wide bowl, add the milk and vanilla, then lightly beat the eggs into the mixture. Prepare a separate bowl with the crushed graham cereal.
3. Heat a large skillet or griddle to 350°F. While the griddle is heating, begin dipping the prepared stuffed bread into the egg mixture, coating thoroughly. Immediately press into the crushed cereal.
4. When the griddle is hot, add the butter to coat the bottom of the pan. Place each slice on the griddle and cook until brown on all sides, approximately 1—2 minutes per side. Serve with Homemade Chocolate Syrup (see Chapter 11), if desired.
Homemade Chocolate Syrup
Yields: 2 cups
- 1â„2 cup cocoa powder
- 1 cup water
- 2 cups sugar
- Pinch salt
- 1/2 teaspoon vanilla
It’s always a good idea to have a jar of chocolate syrup on hand, as it can be used in a variety of ways. From a special treat over waffles to the perfect sundae topping, and especially as a garnish on many desserts, chocolate syrup is the ideal sweet kitchen staple.
1. Combine the cocoa powder and water in a saucepan over medium heat until the cocoa is dissolved. Slowly add the sugar, and continue to stir. Bring to a boil for about 3 minutes, then add the salt and the vanilla. Allow to cool.
2. Use immediately, or pour into a sterilized glass jar. Keep stored in the refrigerator. This recipe keeps for several months.
Homemade chocolate syrup, once cooled, should be stored in a sterilized glass jar in the refrigerator. Stored properly, it will keep for up to 6 months. In addition, if you have access to flavorings other than vanilla, feel free to use them in this recipe to change up the syrup with an unexpected flavor punch.
Raspberry, strawberry, orange, banana, mint, or coconut extract would all be wonderful exchanges.
Reprinted with permission from The S’mores Cookbook by Suzan Whetzel,Copyright © 2013 by F+W Media, Inc. Used by permission of the publisher. All rights reserved.