S’mores French Toast Bake
Brioche with gooey chocolate, toasted marshmallows and a buttery graham cracker crumble.
Contains dairy, eggs and gluten. Tips: use day-old brioche or challah; do not skip chilling; use semi-sweet and milk chocolate for balance; add vanilla bean paste for deeper flavor; broil marshmallows for 1–2 minutes at the end for an extra golden, gooey top; serve with vanilla ice cream. Variations: replace half the chips with hazelnut spread dollops; ½ cup peanut butter chips or warmed peanut butter; dark chocolate chunks; salted caramel sauce; ½ tsp peppermint extract in custard; chopped Oreos with chips; white chips and crushed peppermint. Store covered refrigerated up to 4 days. Freeze without drizzles up to 2 months, thaw overnight refrigerated and reheat at 325°F (165°C) until warmed through. Add drizzles before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup brown sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Chocolate layer
- 1½ cups semi-sweet chocolate chips
- ½ cup milk chocolate chips
Marshmallow layer
- 2 cups mini marshmallows (divided)
Graham cracker crumble
- 1 cup graham cracker crumbs (about 8 full crackers)
- ¼ cup brown sugar
- ½ tsp cinnamon
- 6 tbsp unsalted butter, melted
Drizzle (optional)
- ½ cup chocolate ganache (or melted chocolate chips)
- ¼ cup marshmallow cream (or fluff), warmed
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Place in a greased 9 × 13-inch baking dish.
- 2
Make the custard: whisk eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg and salt until well combined.
- 3
Assemble the first layer: spread half the brioche cubes in the dish. Sprinkle with chocolate chips and half the mini marshmallows. Add remaining brioche cubes on top.
- 4
Pour custard slowly and evenly over the bread, pressing down gently so it absorbs the liquid. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 5
Make the graham cracker crumble: combine graham cracker crumbs, brown sugar, cinnamon and melted butter in a small bowl. Mix until crumbly.
- 6
Before baking, sprinkle the remaining mini marshmallows and graham cracker crumble evenly over the top.
- 7
Bake: preheat oven to 350°F (175°C). Bake uncovered for 45–50 minutes until golden brown and the center is set. If the top browns too quickly, cover lightly with foil during the last 10 minutes.
- 8
Add the drizzles: drizzle with melted chocolate and warmed marshmallow cream.
- 9
Let rest for 10–15 minutes. Serve warm and enjoy!
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From Bobbie's “Bobbie's Recipe Card 134”. Written up by Bobbie's Kitchen · Updated 26 October 2026