S'mores French Toast Sandwiches
From The Outdoor Adventure Cookbook [1] by Coleman
Notes
You’ll be the hit of the campsite with everyone’s favorite campsite dessert served at breakfast. If cooking for a crowd, keep the finished sandwiches wrapped in foil. This recipe is best served the first morning, while the French bread is still fresh.
Ingredients
- 1 French bread loaf
1⁄2 cup hazelnut-chocolate spread, such as Nutella
8 regular-size marshmallows
4 graham crackers
6 large eggs
1⁄2 cup half-and-half
1⁄2 teaspoon ground cinnamon
2 tablespoons vegetable oil, divided
1 cup pure maple syrup, optional
Directions
- 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.
Excerpted from The Outdoor Adventure Cookbook by Coleman. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
Information
- Category
- Breakfast/Brunch, French Toast
- Cuisine
- North American
- Yield
- Serves 4
- Total Time
- 14 minutes, 59 seconds