- 3 slices of Texas-style toast
- 3 sheets of graham crackers each "sheet" normally has four small rectangles
- 2 large eggs
- 2/3 cups whole milk
- 1 tbsp honey
- Nutella spread
- marshmallow fluff/creme
- 1/2 cup mini marshmallows
- 3 large marshmallows
Slice bread into triangle halves. In a food processor, add graham crackers and pulse until fine crumbs. Set crumbs aside in a bowl wide enough for dipping bread.
In another bowl wide enough for dipping bread, add eggs, milk, and honey. Whisk until smooth.
Dip a bread half first into milk mixture until it is soaked on all sides, and then place into graham cracker mixture until it is lightly covered in cracker crumbs on all sides. Place into a skillet over medium heat on stove. Repeat with remaining bread. Feel free to cook a few at a time, however many your skillet will fit. Cook French toast until egg batter is cooked and French toast slices are golden on all sides, including edges.
Remove French toast. Working quickly, while French toast is still warm, spread Nutella on three of the toast pieces and marshmallow creme on the other three. I suggest you heat up some Nutella in a microwave safe bowl for just a few seconds so that it spreads on easier. Sandwich a Nutella and marshmallow creme half together. Top with mini marshmallows and large marshmallows. You can torch marshmallows with a kitchen torch or broil them in your oven before placing them on French toast. Drizzle with chocolate sauce or melted Nutella. Serve while warm.