Okay, imagine waking up to the smell of hot chocolate and toasted marshmallows before your brain even fully boots—yes, I’ve made breakfast that feels like a campfire and a café had a delicious baby. I stumbled on this one during a weekend when I had a jar of mini marshmallows that clearly needed a purpose and a loaf of day-old brioche whispering, “I can be better.” This marshmallow hot chocolate French toast gives you a crackly, toasted marshmallow top, a custardy chocolate interior, and that first forkful delivers warm, gooey nostalgia. It plays fun with textures—crispy edges, pillowy center, silky chocolate sauce—and it never fails to make people grin. Trust me: you’ll want seconds.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
This recipe blends breakfast comfort and dessert-level drama. It tastes like rich hot chocolate soaked into thick slices of bread, topped with toasted marshmallows that squeak and collapse into melty bliss. The outside crisps into golden edges while the center stays custardy. It’s indulgent but easy, and it turns lazy weekend mornings into an event. Bonus: it’s so straightforward even sleepwalking you could pull it off.
Ingredients
For the Main Dish:
- 8 slices sturdy bread (brioche, challah, or Texas toast), about 1-inch thick
- 4 large eggs
- 1 1/4 cups whole milk (or 1 cup milk + 1/4 cup heavy cream)
- 1/4 cup unsweetened cocoa powder or 1/3 cup instant hot chocolate mix
- 2 tbsp granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 2 tsp ground cinnamon (optional, but I love it)
- 4 tbsp unsalted butter (for the pan)
- 1 1/2 cups mini marshmallows (reserve a few for garnish)
- 1/2 cup semi-sweet chocolate chips (optional inside)
For the Sauce / Garnish (optional):
- 1/2 cup heavy cream
- 4 oz dark or semi-sweet chocolate, chopped
- Powdered sugar, for dusting
- Extra mini marshmallows to toast
How I Make It
Step 1:
Start by preheating your pan over medium heat and warming your oven to 350°F if you plan to finish under the broiler for marshmallows. In a wide bowl, whisk together 4 large eggs, 1 1/4 cups milk, 1/4 cup cocoa powder (or hot chocolate mix), 2 tbsp sugar, 1 tsp vanilla, and 1/4 tsp salt. Smell that chocolatey aroma? That’s your cue to smile. If you use cocoa powder, whisk until smooth and slightly frothy.
Step 2:
Dip each slice of bread for about 10–15 seconds per side—long enough to soak but not so long it falls apart. I press gently so the custard sinks into the crumb. If your bread is very fresh, give it a couple extra seconds. Place dipped slices on a tray while you melt 2 tbsp butter in the hot skillet.
Step 3:
Cook the slices in the skillet for about 2–3 minutes per side until they develop golden, crisp edges and a slightly puffed center. If you hear a light sizzling and smell that toasty, chocolatey note, you’re on track. If edges burn, lower the heat—high heat gives crispy edges but can char quickly.
Step 4:
Transfer cooked slices to a baking sheet. Sprinkle mini marshmallows generously over each slice and dot with a few chocolate chips if you like. Slide the sheet under a hot broiler for 1–2 minutes, watching closely, until the marshmallows puff and turn golden brown. You want crispy tops and gooey insides—don’t walk away or they’ll go from toasted to torched fast.
Step 5:
While the marshmallows toast, melt 4 oz chocolate with 1/2 cup heavy cream in a small saucepan over low heat or in 20-second microwave bursts, stirring until glossy. Drizzle the hot chocolate sauce over your French toast, dust with powdered sugar, and add the toasted mini marshmallows on top. Serve immediately and watch the oohs and ahhs unfold.
Pro Tips
- Use day-old or slightly stale bread for best soak—fresh bread can turn soggy. If all you have is fresh, dry slices in a 350°F oven for 5–6 minutes first.
- Keep your skillet at medium to medium-low. High heat crisps fast but burns faster; low heat makes the inside soggy.
- If broiling marshmallows, stand next to the oven and set a timer for 1 minute. Marshmallows go from perfect to charcoal in seconds.
- Make the chocolate sauce a little runnier for drizzling; add a tablespoon of milk if it thickens too much while sitting.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for almond or oat milk for a dairy-free option; add 1 tbsp coconut oil to the custard for richness.
- Use gluten-free brioche or sturdy gluten-free sandwich bread for a gluten-free version—texture will differ slightly but tastes great.
- Replace chocolate with strong cocoa + a tbsp of maple syrup if you’re out of real chocolate—flavor stays rich.
- Omit marshmallows and swirl in 3 tbsp of Nutella for a hazelnut twist that’s equally decadent.
Variations & Tips
- Adult version: sprinkle a splash of Kahlúa or Bailey’s into the custard for boozy warmth.
- Fruit-forward: add sliced bananas between two soaked slices before cooking for a French toast sandwich.
- Peanut butter lovers: spread a thin layer of peanut butter on the warm toast before adding marshmallows.
- Salted caramel twist: drizzle salted caramel sauce instead of chocolate for a sweet-salty combo.
- Camping vibe: use larger marshmallows and toast over an open flame if you want to get outdoorsy.
- Mini-dessert plates: cut slices into French-toast sticks for dipping and sharing at brunch parties.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prep the custard and dip the bread, then layer between parchment and refrigerate up to 8 hours. Cook fresh in the skillet and broil the marshmallows just before serving for the best texture.
- Can I double the recipe?
- Sure thing. Cook in batches and keep finished slices warm on a low oven rack at 200°F. Don’t overcrowd your skillet—use two pans if needed.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and choose a neutral oil like canola. Expect slightly less browning.
- How do I know it’s done?
- Look for golden, crisp edges and a slightly puffed center. The interior should feel custardy, not wet. The marshmallows should be toasted and gooey.
- What if I don’t have ingredient X?
- Out of cocoa? Use instant hot chocolate mix. No mini marshmallows? Chop regular marshmallows or substitute with a sprinkle of toasted marshmallow-flavored marshmallow bits or marshmallow crème.
How I Like to Serve It
I serve this with a steaming mug of coffee or a chilled orange juice for contrast. Add a side of crispy bacon or roasted berries to cut sweetness. This dish works for a celebratory weekend brunch or a cozy holiday morning—its gooey warmth suits chilly days especially well.
Notes
- Store leftover French toast in an airtight container in the fridge up to 2 days. Reheat in a skillet or toaster oven to revive crispiness.
- If you plan to include meat sides, cook them to safe temperatures (e.g., pork to 145°F, poultry to 165°F), separately from the toast.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Keep a glass of milk nearby for dunking and a fire extinguisher metaphorically close when you broil those marshmallows.