S'mores French Toast Recipe

Hollow and fill

Lay out 8 slices of sourdough. Using a small knife or a spoon, gently cut a shallow pocket into the center of 4 slices (leave a 1/2" border around edges) to create a cavity for the fillings. Spread about 2 tablespoons Nutella into each pocket, then top with about 2 tablespoons marshmallow fluff. Cover each filled slice with an uncut slice of sourdough to form 4 sandwiches. Press edges gently to seal; do not over-compress.

Place graham crackers in a food processor or a zip-top bag and crush until very fine. Transfer to a shallow dish and stir in melted butter and granulated sugar until moistened and clumping slightly. Spread crumbs in a shallow plate large enough to coat the bread slices.

Lightly press each sandwich into the graham crumb mixture on both sides to form an even crust. Set crusted sandwiches on a wire rack for 5 minutes to allow the crust to adhere.

In a wide, shallow bowl or baking dish, whisk together eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, and a pinch of salt until fully combined and slightly frothy.

Let the custard sit for 2 minutes so bubbles settle. This custard should be deep enough to submerge the sandwiches halfway to three-quarters of the way.

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat. Reduce heat to medium-low to avoid burning the crust while allowing the center to warm.

Working one at a time, dip each graham-crusted sandwich into the egg custard for 10–15 seconds per side. Allow excess custard to drip back into the bowl; do not oversoak or the crust will become soggy.

Place the soaked sandwiches in the skillet. Cook 3–4 minutes per side, pressing gently with a spatula occasionally to ensure even contact with the pan, until the graham crust is golden and the bread interior is warmed and set. Add more butter to the pan as needed between batches to maintain a golden crust.

If you prefer the marshmallow slightly toasted, transfer cooked French toast to a baking sheet and broil on high for 30–60 seconds, watching closely, until marshmallow edges puff and brown lightly. This step is optional but gives a toasted-s'mores effect.

Plate the French toast sandwiches. Dust lightly with powdered sugar and sprinkle a pinch of sea salt if using. Serve immediately with warm maple syrup on the side for pouring.

Recommended serving: cut each sandwich in half diagonally and serve 1 sandwich (2 halves) per person for a hearty portion. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes to restore crispness.