Yes you can have s'mores for breakfast with this french toast sandwich recipe from The Outdoor Adventure Cookbook ($16) by Coleman. You don't have to be camping to enjoy this treat. This fast-and-easy recipe can be whipped up in any kitchen. With the addition of marshmallows and Nutella, you just can't miss out on this version.
Heat a camping stove to medium-high (about 375° to 400°F), or fit a grilling grate over the direct heat of glowing embers. Cut the bread loaf diagonally into 8 (1/2- to 3/4-inch) slices. Spread one side of each bread slice with 1 tablespoon hazelnut-chocolate spread. Top each of four slices with 2 marshmallows and 1 graham cracker. Cover with the remaining bread slices, hazelnut-chocolate spread side down.
Whisk together the eggs, half-and-half, and cinnamon in a shallow dish.
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet on the camping stove or grilling grate. Dip each sandwich in the egg mixture, coating both sides. Add 2 sandwiches to hot oil in skillet, and cook until the bread is golden brown and cooked through, 2 to 3 minutes per side. (Adjust the heat to prevent excessive browning, if necessary.) Repeat with the remaining 1 tablespoon oil and two sandwiches. Serve with maple syrup, if desired.