S’mores French Toast Stacker

S'mores French Toast Stacker

You win some and you lose some. This week, I won recipe development and lost food photography.

I’ve been wanting to do a s’mores inspired recipe for ages, and somehow, this was my resulting brainchild: dessert French Toast coated with crushed Teddy Grahams, smothered with marshmallow fluff and torched marshmallows, and topped with a scoop of Nutella-marshmallow ice cream.

Delicious in both theory and practice, and beautiful in theory, but definitely not in practice.

Lately I’ve been priding myself on my ability to create “pretty” recipes that translate well in photos. Maybe it’s superficial, or maybe it’s just my inherent perfectionism… but whatever the case, I hate to publish a recipe unless I can include check marks in both the “yummy” and “pretty” boxes. But this recipe proves that sometimes, flavor and beauty just can’t coexist.

Or maybe the more likely case is, I still have much to learn about food presentation and photography.

After three (and even more unsightly) iterations of the recipe, I came to the conclusion that no amount of food styling or photography tricks on my part could turn this indulgent French toast monstrosity into a photogenic cover girl.

Humbling? Yes. Infuriating? Yes.

I’ve come a long way with my photography and food styling since I first started the blog (see this recipe for proof), but I also have a long way to go.

S’mores French Toast Stacker

S'mores French Toast Stacker

S'mores French Toast Stacker

S’mores French Toast Stacker

S’mores French Toast Stacker


    For the Nutella-marshmallow ice cream (makes 1 quart):
  • 1 1/2 cups heavy whipping cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 7 Tablespoons Nutella
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon pure vanilla extract
  • 1 cup Marshmallow Bits
  • For the French Toast:
  • 3 slices of Brioche
  • 2 cups finely crushed Teddy Grahams (or graham crackers, if you prefer)
  • 3 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon pure vanilla extract
  • Pinch kosher salt
  • Butter for pan
  • 1/2 cup Marshmallow Fluff
  • Marshmallows


    For ice cream:
  1. Pour heavy whipping cream, milk, sugar, Nutella, salt, and extract into a blender and mix until ingredients are blended (12-15 seconds)
  2. Pour blended ingredients directly into the container of an electric ice cream maker and churn until frozen (make sure to follow manufacturer’s instructions for your machine)
  3. Use a spatula to remove ice cream from ice cream maker and place in a freezer-friendly container.
  4. Freeze ice cream for 4-6 hours or overnight before serving to yield best texture
  5. For the French toast:
  6. Add crushed Teddy Grahams to medium bowl
  7. Beat eggs and milk together in a separate medium mixing bowl
  8. Heat a small pat of butter in a medium-sized skillet to medium heat (about a minute or so)
  9. Dip a slice of brioche in the egg mixture, making sure to coat both sides br
  10. Transfer brioche to bowl of Teddy Grahams and again, coat both sides
  11. Place coated brioche in skillet and cook over medium-low heat for about 2 minutes on each side (until golden and slightly crisp)
  12. Allow French toast to cool slightly, then layer with fluff, marshmallows, and Nutella as desired
  13. Top with a generous scoop of Nutella ice cream
  14. Serve immediately
  15. *If you have a small brulee torch, use it to torch marshmallows

*Ice cream recipe adapted from The Perfect Scoop



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