Baked S’mores French Toast
This gooey, chocolatey baked s’mores french toast made with raisin bread is just what’s needed on a cold fall day. Baked instead of cooked on a griddle.
S’mores French Toast. What’s not to like about that? Cinnamon raisin bread, marshmallows baked till they are gooey and crisp, chunks of chocolate that melt as you eat. Need I say more? In our house, this baked version is very popular, but I try and save it for special occasions. It’s deathly delicious and oh so addictive!
The Ingredients for Baked S’mores French Toast
6 simple ingredients and you will enjoy a breakfast like no other.
Ingredients List for Baked S’mores French Toast:
- 12 pieces of raisin bread
- 4 eggs
- 1 1/2 cups half and half (or cream)
- 1 tablespoon ground cinnamon
- 3/4 cup marshmallows
- 1/2 cup dark baking chocolate chunks
- 1/2 cup pecans (optional)
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Soaking the French Toast
I love baking french toast. It is so much easier than making them one at a time on a skillet. Just chop, toss in a baking dish and bake. Well, almost as easy as that. For this type, I use raisin bread. I find if we use day old bread, it tends to soak up more egg mix and tastes a lot better than using fresh bread. The more egg mix the bread soaks up, the better tasting it will be. Chop the bread into 1 inch cubes and set aside.
I like to use dark chocolate, but you can use milk chocolate if that’s your preference. I find the slight bitterness from the dark chocolate combined with the sweetness of the bread and the marshmallows is a really good combination. Liberally butter a 9×13 inch baking dish (not tray). Use half the chopped bread and place it in the butter lined baking dish. Roughly chop the dark chocolate into chunks.
Scatter half of the dark chocolate on top of the bread. Also, scatter half of the marshmallows onto the bread. If you can’t find small marshmallows, you can always use large ones. Just rip them into bits and that works too. Now you can form the second layer. Place the remaining bread on top and then scatter the remaining chocolate and marshmallows on top of that.
The Egg Mixture
Now we are ready to make the egg mix. In a mixing bowl, crack the egg and discard the shells. Using a hand whisk or a fork, whisk the eggs until they are well mixed. To this add the half and half (or cream) and whisk to combine the eggs and cream. Mix in the cinnamon and continue to whisk as you pour the egg mix on top of the bread. Pour about half the egg mixture and allow it some time to absorb – about 1 minute. Once it has absorbed, whisk again to ensure the cinnamon hasn’t settled, and pour the remaining mix into the baking dish.
I use a spatula or a large serving spoon and push down the bread to allow it to absorb as much of the egg mix as possible. If you don’t do that it’s not a big deal. The egg mix will get absorbed into the bread as it bakes. If using pecans now’s the time to sprinkle them on top.
Preheat the oven to 375 degrees F and place the baking tray on the middle rack. Bake for about 25-30 minutes. You know the delicious s’mores french toast is ready when you see the marshmallows on the top brown and the chocolate melt and the french toast brown. I am sure even the neighbours will know what you are baking as the smell permeates the house.
Serving Suggestions:
Allow it to cool for about 5 minutes before you serve. Enjoy with :
- a hot cup of coffee
- some real maple syrup
- some berries on the side.
- You can always add some extra Home Made Chocolate Sauce. You can never have too much chocolate on your s’mores baked French toast.
- I personally love it with my Pumpkin Latte.
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Baked S’mores French Toast
Course: BreakfastCuisine: CanadianDifficulty: Easy6
servings10
minutes30
minutes315
kcal5
mins45
minutesThis gooey, chocolatey baked s’mores french toast made with raisin bread is just what’s needed on a cold fall day. Baked instead of cooked on a griddle.
Ingredients
12 pieces of raisin bread
4 eggs
1 1/2 cups half and half (or cream)
1 tablespoon ground cinnamon
3/4 cup marshmallows
1/2 cup dark baking chocolate chunks
1/2 cup pecans (optional)
Directions
- Preheat the oven to 375 degrees F.
- Chop the raisin bread into 1 inch cubes. Chop the dark baking chocolate into chunks.
- Liberally butter a 9×13 inch baking dish.
- Using half the bread, make a layer in the baking dish, making sure to cover the entire bottom of the baking dish.
- Sprinkle half the marshmallows and half the chocolate chunks on top of the bread.
- Spread the remaining bread into the baking dish and then sprinkle the remainder of the marshmallows and chocolate chunks.
- In a large mixing bowl, whisk the eggs and add the half and half (or cream) to it. Add the cinnamon and mix everything well. Pour over the bread and allow it to soak.
- Push down on the bread to ensure that all of the egg mix is soaked in well. It might take more than one pour to allow all of the egg mix to get soaked in.
- If using pecans, sprinkle them on top once all the egg mix has been absorbed.
- Bake for 25 – 30 minutes or until you see the bread brown and the marshmallows melt and brown (burn).
- Remove from the oven and allow it to rest for about 5 minutes before serving.
- Enjoy with a hot cup of coffee and some maple syrup. Or serve an extra serving of chocolate using my chocolate sauce (recipe here).
Cut the bread into small chunks. Make the egg mixture and pour over the bread and allow it to soak. Push down on the bread to ensure that all of the egg mix is soaked in well. It might take more than one pour to allow all of the egg mix to get soaked in.
Baked toast will get soggy if :
– You add too much egg mixture.
– You don’t bake it for long enough.
– The oven heat is too high. This will cause the outside to cook up and dry, while the insides stay soggy.
For best results, preheat the oven to 375 degrees F and bake for 25-30 mins.
I love to use Raisin Bread for mine. I find the sweet raising add a whole level of texture to the bread. The softness of the bread helps it absorb the egg mixture well and that contributes to the overall flavour and texture of the breakfast.
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