Save The first time I melted ice cream into French toast batter, my kitchen smelled like a carnival mixed with butter, and I honestly wasn't sure if I'd stumbled onto genius or made a terrible mistake. But those golden, custardy slices that came off the pan—crispy on the outside, impossibly soft within—told me everything. Now this is the recipe I reach for when I want something that feels indulgent without the fuss.
I made this for my sister on her birthday brunch, and watching her fork into that caramelized edge while her eyes went wide—that's when I knew this wasn't just breakfast, it was the kind of dish people remember.
Ingredients
- Thick-cut bread (brioche or challah), slightly stale: Stale bread is your secret weapon here; fresh bread will turn to mush in the custard. If your bread is fresh, leave it on the counter for a few hours or lightly toast it.
- Premium ice cream, melted: Use ice cream you'd actually want to eat on its own. The flavor carries through entirely, so vanilla, cinnamon, coffee, or even salted caramel all shine here.
- Eggs: They bind everything together and add structure without competing with the ice cream's richness.
- Cinnamon and vanilla: These are optional but deepen the warmth of the dish in a way that feels intentional, not heavy.
- Butter: Use real butter for the pan; it browns and creates those caramelized edges that make this special.
Instructions
- Whisk your custard:
- Pour the melted ice cream into a bowl with eggs, cinnamon, vanilla, and salt. Whisk until smooth and fully combined, taking a moment to let the mixture come together naturally.
- Heat your pan:
- Get a nonstick skillet or griddle warm over medium heat, then add butter and let it foam gently. You'll know it's ready when the butter smells toasty and bubbly.
- Soak the bread:
- Dip each slice into the custard, counting to about 10–15 seconds per side. You want it fully coated but not drowning; shake gently to let excess drip back into the bowl.
- Cook until golden:
- Place soaked bread onto the hot skillet and cook for 2–3 minutes per side until the edges turn deep golden and caramelized. This is where the magic happens, so don't rush it.
- Keep warm and repeat:
- Transfer finished slices to a rack or plate while you cook the remaining batch, adding more butter to the pan as needed.
- Serve immediately:
- Plate the toast while still warm, and top with maple syrup, berries, powdered sugar, or whipped cream if you like.
Pin it My neighbor knocked on the door while I was plating these, drawn by the smell alone. We ended up eating breakfast together on my porch, and that moment of sharing something unexpected and delicious—that's what this recipe is really about.
Why This Works So Well
Regular French toast relies on whisked eggs to create custard, but ice cream brings something richer and more forgiving. As it melts into the eggs, it adds fat, sugar, and flavor all at once, so you're not fighting a thin, bland batter. The cream in the ice cream also helps the bread cook more evenly, giving you a tender interior without the dense, eggy texture that can happen with traditional recipes. I've found that using quality ice cream—not the cheapest option—really does make a difference in how luxurious each bite tastes.
The Timing and Temperature Game
Medium heat is everything here because you want the outside to caramelize while the inside stays custardy and soft. If your skillet is too hot, the bread browns before the custard sets, leaving the center cold. Too cool, and you get steamed bread with no color. I learned this the hard way by burning the first batch, but once you find that sweet spot on your particular stove, you'll nail it every time. Butter should be foaming but not smoking; that's your visual cue that the pan is ready.
Flavor Variations and Toppings
The beauty of this recipe is that your ice cream flavor choice completely transforms the dish. I've made it with salted caramel ice cream and served it with a drizzle of salted caramel sauce, or with coffee ice cream and a dusting of cocoa powder. Fresh berries, maple syrup, and whipped cream are classics for a reason, but I've also topped these with crushed honeycomb candy, toasted nuts, or a swirl of Nutella when I'm feeling indulgent.
- Cinnamon or cardamom ice cream pairs beautifully with a light dusting of powdered sugar and fresh berries.
- Coffee ice cream is amazing with a drizzle of salted caramel and a tiny dollop of whipped cream.
- Chocolate ice cream works best with a sprinkle of fleur de sel and fresh raspberries for tartness.
Pin it This recipe has become my go-to when I want to feel like I'm doing something special without the stress. It's simple enough for a weekday breakfast and elegant enough to impress someone you care about.
Frequently Asked Questions
- → What type of bread works best?
Thick-cut bread such as brioche or challah, preferably slightly stale, absorbs the custard well and holds texture during cooking.
- → Can I use different ice cream flavors?
Yes, flavored ice creams like cinnamon, coffee, or chocolate add unique depth and complement the custard base.
- → How do I prevent sogginess in the toast?
Using slightly stale bread helps it soak custard without becoming overly soft or soggy during cooking.
- → What cooking method is recommended?
Cook slices on a medium-heat nonstick skillet or griddle with butter, flipping to achieve golden, caramelized edges evenly.
- → What toppings pair well with this dish?
Maple syrup, fresh berries, and powdered sugar provide a balanced sweetness and freshness that enhance the toasted custard flavors.