In a small, shallow bowl, whisk together all wet batter dip ingredients. 

In another small bowl, mix together all filling ingredients except mini marshmallows and mini chocolate chips. 

In a wide, shallow bowl or plate, mix both sugars and cinnamon together for your coating. Set aside. 

Cut the crusts off bread slices to make rectangles, but try to conserve as much bread canvas as possible. Divide filling evenly among bread slices and spread over the top of each slice. 

Heat an electric griddle to 400°F/200°C, or heat a nonstick skillet over medium-high heat. 

Line up some mini marshmallows along the long edge of each slice of bread—that will be the middle of your roll. Sprinkle ½ teaspoon of chocolate chips in a line next to the marshmallows, then roll up bread starting at the marshmallow side. If it’s difficult to roll, your bread slice might be a bit small. Just flip the orientation on the next one, lining up the marshmallows and rolling starting on the short edge of the bread. This will give you more runway for rolling up the French toast. 

Dip each roll in the wet batter and shake off excess liquid. Transfer roll to your ungreased hot pan or griddle with the seam side down. Cook for about 1 minute, then rotate and cook on the other 3 sides for about 1 minute each as well, or until dark brown edges show up. 

When all sides are done, remove French toast from the heat and roll in the cinnamon-sugar coating. Set aside and continue with the rest of your roll-ups. 

Serve warm with maple syrup.