S’mores Stuffed Brioche French Toast with Melted Marshmallow & Milk Chocolate

This S'mores Stuffed Brioche French Toast takes the classic campfire treat and turns it into a breakfast showstopper. Thick slices of brioche are cut with a deep pocket, packed with milk chocolate chunks and fluffy marshmallows, then dipped in a vanilla custard and pressed into crushed graham cracker crumbs.

Pan-fried in butter until golden and crisp, the outside becomes crunchy while the inside turns into a river of molten chocolate and stretchy marshmallow. A drizzle of warm chocolate syrup and a dusting of powdered sugar finish it off.

This recipe transforms humble brioche into a luxurious breakfast that captures the nostalgic flavors of s'mores. The key is the combination of textures: the soft, airy brioche, the crisp graham cracker crust, and the gooey, melted filling. Each slice is a self-contained indulgence, perfect for a weekend brunch or a special occasion.

The custard dip ensures the bread stays moist and rich, while the graham crumbs add a delightful crunch. Whether you're feeding a crowd or just treating yourself, this French toast is guaranteed to impress. It's a fun, hands-on way to bring the campfire to your kitchen.

Ingredients

Why this recipe works

The deep pocket method allows for a generous amount of filling without the bread falling apart. Brioche is sturdy enough to hold the chocolate and marshmallows, yet soft enough to absorb the custard, creating a perfect balance of textures. The graham cracker crust adds a familiar s'mores crunch that contrasts beautifully with the molten interior.

Cooking the stuffed French toast in foaming butter over medium heat ensures even browning and allows the marshmallows to melt slowly without burning.

The three-minute-per-side cooking time is just right for the custard to set and the filling to become gooey. The result is a crisp, golden exterior with a warm, flowing center that makes every bite a memorable experience.

Notes and substitutions

Brioche is the ideal bread for this recipe because of its rich, buttery texture and ability to hold its shape when stuffed. If brioche is unavailable, challah or a thick-cut white bread can be used.

Milk chocolate chunks provide a classic s'mores flavor, but semi-sweet or dark chocolate can be used for a less sweet version. Fluffy marshmallows are essential for that stretchy, gooey texture; mini marshmallows can be substituted but may melt faster.

The custard is simple to make with eggs, milk, and vanilla extract. Ensure the eggs are fully whisked to create a smooth mixture. Crushed graham cracker crumbs should be fine but not powdery; a few larger pieces add texture. Use a large skillet to avoid overcrowding, and cook in batches if necessary. The recipe can easily be doubled for a larger group.

• brioche bread: Challah or thick-cut white bread
• milk chocolate chunks: Semi-sweet or dark chocolate chunks
• whole milk: Almond milk or oat milk (for dairy-free, use dairy-free chocolate and butter)
• unsalted butter: Salted butter (reduce added salt elsewhere)

Equipment

• Large skillet
• Sharp knife
• Cutting board
• Shallow dish for custard
• Shallow dish for crumbs
• Spatula
• Whisk
• Measuring cups and spoons