Recipe courtesy of Bobby Flay
Print
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

Healthy French Toast

Recipe courtesy of Cooking Channel

Savoury French Toast

Recipe courtesy of Laura Calder

French Toast

Recipe courtesy of Alton Brown

Stuffed French Toast with Fresh Strawberry Jam and Blueberries

Recipe courtesy of Kelsey Nixon

Cinnamon Sugar French Toast Sticks with Maple Cream

Recipe courtesy of Bobby Flay

Grilled French Toast with Strawberries and Rosemary

Recipe courtesy of Michael Symon

Bananas Foster French Toast with Whipped Cream Cheese

Recipe courtesy of Bobby Flay

Overnight Baked French Toast Casserole

Recipe courtesy of Cooking Channel

Almond Croissant French Toast with Almond Butter Syrup

Recipe courtesy of Bobby Flay

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here