Name: Overnight S'more French Toast
Prep time: 4 h 15 min
Cook time: 50 min
Total time: 5 h 5 min
Yield: 10
Cuisine: American
Ingredients: 1/2 loaf challah or brioche; 1 3/4 cup chocolate milk; 3 eggs; 1/2 cup coarsely crushed graham crackers; 4 oz coarsely chopped dark chocolate; 4 egg whites; 1 cup granulated sugar; 1 tsp vanilla extract

Jump to Recipe·Print Recipe·★★★★★5 from 13 reviews

A fresh-out-the-oven, homemade breakfast doesn't have to be difficult! With this easy, overnight s'more french toast, you're just 15 minutes of prep work away from deliciously toasty breakfast goodness.

Well, hello there lovers of sweet things. Welcome to today's edition of "S'mores: It's what's for BREAKFAST."

That’s right, we just went all caps on this one. If that doesn’t tell you this dish is serious business, I don’t know what will.

And by serious business, I mean seriously delicious… business.

We're talking fluffy, buttery challah bread soaked in a chocolaty egg batter, toasted to perfection with chocolate and graham crackers with a gorgeous crown of fluffy toasted meringue goodness.

THIS is the stuff breakfast dreams are made of.

How to make overnight s'more french toast

First, cut up your bread and arrange it in your skillet. Whisk together the chocolate milk and eggs, pour over your bread and toss to coat. Cover and refrigerate overnight (or at least 4 hours).

Second, take the skillet out of the refrigerator, sprinkle with the graham crackers and chocolate and bake at 350F for 45-50 minutes, or until no long soggy.

Third, whisk together the egg whites and sugar for the meringue topping in the bowl of a stand mixer. Place the bowl over a pot of boiling water and cook, whisking occasionally, until hot.

Return the bowl to the stand mixer and whip on high until stiff peaks form. Whip in the vanilla extract on low until just combine.

Finally, spread the meringue over the top of your no longer hot french toast. Toast with a culinary torch.

How to make the perfect french toast bake

Serving a crowd: If a 10″ skillet isn’t enough, you can double this recipe and make it in a 9″x13″ casserole dish.
Choosing your bread: When choosing your bread, you want a bread that’s sturdy (since it’s going to be soaking overnight) and that you can buy by the loaf. Challah is my favorite, but you can also use brioche.
Dairy free: If you need a dairy free version of this dish, you can easily swap out the chocolate milk for chocolate almond milk. The measurements will be the same.
Choosing your chocolate: Chocolate chips are designed to retain their shape when baked. For best results, use a high quality chocolate with a high cocoa content (60%+) that will melt and disperse evenly over the french toast.
Browning the meringue without a torch: If you don't have a culinary torch on hand, you can brown your meringue in the oven under the broiler. Just be sure to keep an eye on it so it doesn't burn.
Shelf life: This french toast bake will keep for approximately 3 days in the refrigerator or 3 months in the freezer. Make sure it’s covered with plastic wrap or aluminum foil to keep it from drying out.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Recipe