As
the toast trend surges on, chefs, cookbook authors and people who love breakfast for dinner continue to come up with inventive ways to serve bread with toppings. Raquel Pelzel, whose new book is called
Toast: The Cookbook, has one we hadn't seen before: She takes a slice of charred bread, tops it with a homemade chocolate-hazelnut spread then a handful of quartered marshmallows and broils the toasts for a few seconds, until the marshmallows are golden brown. It's over-the-top luscious, whether you serve it with a morning latte or an after-dinner drink.
Get the recipe: Hazelnut S'More Toast
