RECIPE: S'mores Challah French Toast – Kveller
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RECIPE: S’mores Challah French Toast

Summer is here, and while cocktails and burgers and fresh corn salads all scream summer eats, so do s’mores, which I admit, I love. And while the classic campfire version is always satisfying, you can also try your hand at s’mores rugelach, s’mores brownies, or my latest indulgent dish: s’mores French toast.

But I have to give credit where it is due on this idea, and it was all my mother-in-law. This past weekend she started texting me to share different ideas on how to make s’mores. She wrote, “Just had a genius brain revelation: an ice cream sundae on top of a donut topped with melted marshmallows, melted chocolate, graham cracker crumbs on top of chocolate ice cream. S’mores donut sundae!” I am not sure, but I think she had enjoyed a few cocktails before texting me.

Nevertheless, one thing led to another and I suggested a stuffed s’mores French toast idea. She supported my efforts, and a new breakfast dish was born.

READ: How to Make Funfetti Challah–The Recipe of Your Toddler’s Dreams

Before you jump down my throat and say how unhealthy this is: I already know. I wouldn’t serve this on a weekday or with any frequency. But it was delicious, gooey, and completely decadent. I mean, really: What could be bad about stuffing French toast with fluff and chocolate?

I did attempt this recipe a few ways, and while you could try toasting the marshmallows first and then stuffing, I found fluff was simply an easier option, and most importantly, just as delicious.

s'more challah french toast recipe


8 slices leftover challah, not too thickly sliced (about ¼-1/2 inch thick)

2 eggs

¼ cup half and half or milk

½ tsp vanilla

10 graham crackers, pulsed until crumbs

¼ tsp salt

Marshmallow fluff spread

Chocolate chips



1. Whisk together eggs, half and half or milk, and vanilla in a large, shallow bowl.

2. Mix graham cracker crumbs and salt in another large, shallow bowl.

3. Spread thin layer of fluff on each side of challah. Top one side with chocolate chips and close sandwich. Repeat with other three sandwiches.

4. Dip each side of challah into the egg mixture and then into the graham cracker crumbs.

5. Heat 1 tsp butter in a pan over medium heat. Cook each side until golden, around 2-3 minutes. Fluff will continue to melt after you take off of heat. Repeat with other three sandwiches.

6. Sprinkle additional graham cracker crumbs on top and serve with maple syrup.

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