Recipe courtesy of Bobby Flay
Chocolate-Hazelnut S'more French Toast
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate
Total:
40 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 12 graham crackers, finely crushed
  • 4 large eggs 
  • 2 large egg yolks
  • 2 tablespoons granulated sugar 
  • 1 cup milk 
  • 1 cup heavy cream 
  • 1 teaspoon vanilla extract 
  • 8 slices brioche, 1/4- to 1/2-inch thick 
  • 4 to 6 tablespoons unsalted butter, cut into tablespoons 
  • 4 to 6 tablespoons canola oil 
  • 1/2 plus 1/3 cup best quality chocolate-hazelnut spread 
  • 1 cup mini marshmallows 
  • 1/4 cup chopped hazelnuts, lightly toasted 
  • Confectioners' sugar, for dusting 

Directions

Position an oven rack about 6 inches from the broiler and preheat to 350 degrees F.

Put the crushed graham crackers in a shallow baking dish. Whisk together the eggs, egg yolks and sugar in a medium baking dish; then whisk in the milk, heavy cream and vanilla until smooth.

Put 3 or 4 slices of bread (whatever will fit comfortably in your skillet) in the custard until just soaked through, about 30 seconds per side. Let excess drip off, then dredge in the graham cracker crumbs.

Heat 2 tablespoons each of the butter and canola oil in a large nonstick saute pan over medium heat until it begins to shimmer. Cook the bread, 3 or 4 slices at a time, until golden brown and crispy on both sides, about 3 minutes per side. Place on a rack set over a baking sheet and keep warm in the oven while you cook the remaining slices.

Remove the French toast from the oven and turn on the broiler. Have 4 slices of French toast on the baking sheet and 4 on a platter. Spread each of those on the baking sheet with with 2 tablespoons of the chocolate-hazelnut spread; top with the marshmallows and broil, watching closely, until the marshmallows are bubbling and dark golden brown. Remove from the oven and top with the slices on the platter to make four sandwiches. Cut each sandwich in half diagonally and arrange two halves on each of four individual serving plates.

Heat the remaining 1/3 cup chocolate-hazelnut spread over low heat and drizzle over each sandwich. Scatter some hazelnuts on top and dust with confectioners' sugar. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate-Hazelnut French Toast

Recipe courtesy of Tia Mowry

Chocolate-Filled French Toast

Recipe courtesy of William Granger

Chocolate and Strawberry Stuffed French Toast

Recipe courtesy of Ellie Krieger

Blackberry-White Chocolate Fool with Toasted Hazelnuts

Recipe courtesy of Bobby Flay

Chocolate Hazelnut Cupcakes

Recipe courtesy of Julia San Bartolome

Chocolate-Hazelnut Smooches

Recipe courtesy of Giada De Laurentiis

Chocolate Hazelnut Biscotti

Recipe courtesy of Giada De Laurentiis

Chocolate-Hazelnut Tart

Recipe courtesy of Giada De Laurentiis

Chocolate Hazelnut Zeppole

Recipe courtesy of Laura Vitale

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Taco Trip

12pm | 11c

Taco Trip

1pm | 12c

Taco Trip

1:30pm | 12:30c

Good Eats

2pm | 1c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here