Ice Cream French Toast Delight (Print Version)

Rich custardy slices with melted ice cream and caramelized edges, perfect for brunch or treats.

# What You'll Need:

→ Bread

01 - 8 slices thick-cut bread (brioche or challah), slightly stale

→ Custard

02 - 2 cups premium ice cream (vanilla or preferred flavor), melted
03 - 2 large eggs
04 - 1/4 teaspoon ground cinnamon (optional)
05 - 1 teaspoon pure vanilla extract (optional)
06 - Pinch of salt

→ For Cooking

07 - 2 tablespoons unsalted butter

→ To Serve (optional)

08 - Maple syrup
09 - Fresh berries
10 - Powdered sugar

# How to Make It:

01 - In a large mixing bowl, whisk together melted ice cream, eggs, cinnamon, vanilla extract, and salt until smooth and homogeneous.
02 - Preheat a large nonstick skillet or griddle over medium heat and melt 1 tablespoon butter.
03 - Dip each slice of bread into the custard, soaking for 10 to 15 seconds per side, then let excess drip off.
04 - Place soaked bread onto the skillet and cook for 2 to 3 minutes per side until golden brown and caramelized. Add additional butter as needed for remaining batches.
05 - Transfer cooked slices onto a wire rack or serving plate and repeat with remaining bread.
06 - Serve warm, topped with optional maple syrup, fresh berries, and lightly dusted powdered sugar.

# Additional Tips::

01 -
  • The melted ice cream does all the heavy lifting, making custard that's richer than eggs alone could ever be.
  • It's ready in under 30 minutes, so you can make something restaurant-worthy on a lazy Sunday morning.
  • Even if you've made regular French toast a hundred times, this version feels like you're cooking something totally new.
02 -
  • Stale or lightly toasted bread is non-negotiable; fresh bread absorbs too much custard and becomes soggy no matter how careful you are.
  • Don't skip the medium heat setting—high heat will burn the outside before the inside cooks through, and low heat won't give you those caramelized edges.
  • Melt your ice cream ahead of time so it's cool enough to whisk with raw eggs but still pourable when you're ready to dip.
03 -
  • Melt your ice cream the night before so it's completely liquid and ready to go; this also gives you time to adjust consistency if it's too thick.
  • If your bread is perfectly fresh, lightly toast it first or leave it uncovered for a few hours to dry it out slightly.
  • Cook in batches rather than crowding the skillet; each slice needs room and direct contact with the hot butter to caramelize properly.
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