Smores French Toast Sanwiches
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January 16, 2018 09:00 PM
OH Coleman Cookbook photographer: Jennifer Causey; food stylist: Catherine Crowell Steele; prop stylist: Paige Hicks
S'mores french toast sandwiches
15 min
15 min
4
Breakfast

1 French bread loaf

½ cup hazelnut- chocolate spread (such as Nutella)

8 regular-sized marshmallows

4 graham crackers (1 sheet)

6 large eggs

½ cup half-and-half

½ teaspoon ground cinnamon

2 tablespoons vegetable oil, divided

1 cup pure maple syrup (optional)

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 ¾ - inch) slice. 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 larg nonstick skillet on the camping stove or grilling grate. Dip each sandwich in the egg mixture, coating on 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.

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