I recreated the beloved French toast s’mores from Toy Story Land at Disney’s Hollywood Studios.
The theme park recipe is one of many featured in the upcoming “Delicious Disney” cookbook.
Although I wouldn’t eat it for breakfast, the French toast is decadent and delicious in my opinion.
I love Disney World foods as much as I enjoy its resorts and attractions, so I recently decided to make one of its famous recipes at home.
While I’ve tried countless snacks at Disney World over the years – classic treats like Dole Whip for festival-exclusive drinks — there is a favorite dish that I have never had the opportunity to taste: french toast s’mores of Woody’s Lunch Box at Hollywood Studios.
The breakfast dish disappeared from the spot menu when the quick service restaurant reopened in November 2020, and it has yet to return at the time of writing. Luckily, Disney has shared their sweet treat recipe in their new cookbook, “Delicious Disney: Walt Disney World: Recipes and Stories from the World’s Most Magical Place“, which will be released on April 19.
I decided to try the recipe for myself and am happy to report that I found a new favorite dessert as a result.
Disney World S’mores Infused Gooey French Toast requires 8 simple ingredients.
Specifically, you’ll need two eggs, heavy cream, whole milk, vanilla extract, dark chocolate chunks, brioche bread, mini marshmallows, and graham cracker crumbs.
As for cooking utensils, you will need an oven, mixing bowls, double boiling pots, whisk, baking sheet, parchment paper and spatulas.
To start the recipe, I preheated my oven to 400 degrees and lined a baking sheet with parchment paper.
I then mixed two eggs, 3/4 cup milk, 3/4 cup heavy cream, and a teaspoon of vanilla extract to create a batter that I would later dip slices of toast into.
From there, it was time to create the thick chocolate spread.
I first measured out a cup and a half of dark chocolate chips and melted them using the double boiler method. Then I added half a cup of liquid chocolate cream and whipped the mixture until smooth.
At this time, I also crumbled six graham crackers.
I placed them in a Ziploc bag to prevent crumbs from flying through the kitchen and used a food mallet to break them up.
You can buy boxes of pre-crushed crumbs at many food stores, but I went the DIY route because I couldn’t find them in my area. And it turns out that crushing the crackers by hand was just as easy and probably a little more fun.
Once my ingredients were prepared, I gathered the three mixtures – dough, chocolate and breadcrumbs – and placed them next to each other along a baking sheet.
I have found that creating an assembly line full of sugar is the key to perfecting this recipe. I made the French toast quickly and efficiently and avoided making a mess in the kitchen.
I first dipped two slices of toast in the batter, coating them entirely in the mixture. I then coated each side with graham cracker crumbs and dropped both slices into a frying pan.
When the slices were golden, I placed them on a baking sheet and coated each with chocolate and marshmallows.
From there, I baked them for three minutes – or until I saw the marshmallows start to puff up and brown.
After baking for three minutes, I enjoyed a delicious gooey dessert that I later dreamed of.
The end result looks like a giant bread-based s’more. The treat was super hot and quite giant, in my experience, so I cut mine into triangle sandwiches.
I thought the dark chocolate flavor blended perfectly with the moist, flavorful toast, and the added marshmallows transported me to summers spent outside by a fire.
I think the snack would have benefited from less chocolate and more marshmallows, but it’s a personal preference that hasn’t changed my opinion of this dish. After all, I kept thinking about that French toast after pretty much every meal I’ve had since.
And when I made the toast for my sister the next day, she quickly exclaimed that she would give it a 10/10.
I will definitely make this recipe again and again.
I personally wouldn’t make this French toast for breakfast because it’s beyond decadent, but I’d enjoy it pretty much any other time of the day.
I’m hoping Disney brings the official dish back soon so I can see the taste of the theme park version, but for now it’s safe to say I have a new favorite dessert I can make at the House.
Read the original article at Initiated