Ice Cream French Toast (Printable Version)

Extra-rich and custardy slices with caramelized edges perfect for a special brunch treat.

# What You'll Need:

→ Bread

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

→ Custard

02 - 2 cups premium vanilla or preferred flavor ice cream, 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

# Steps to Follow:

01 - Whisk the melted ice cream, eggs, cinnamon, vanilla extract, and salt together in a large bowl until smooth and fully combined.
02 - Preheat a large nonstick skillet or griddle over medium heat and melt 1 tablespoon of butter.
03 - Dip each slice of bread into the custard mixture, soaking each side for 10 to 15 seconds. Allow excess to drip off.
04 - Place the soaked bread slices onto the skillet and cook for 2 to 3 minutes per side until golden brown and caramelized. Add additional butter as necessary for subsequent batches.
05 - Transfer the cooked slices to a wire rack or serving plate. Repeat the soaking and cooking process with the remaining bread.
06 - Serve warm, optionally topped with maple syrup, fresh berries, and a light dusting of powdered sugar.

# Additional Tips::

01 -
  • The melted ice cream creates a custard so silky it borders on decadent without any extra cream or milk.
  • Those caramelized edges develop a subtle crunch that contrasts perfectly with the tender, custardy center.
  • It tastes restaurant-quality but takes less time than brewing a good cup of coffee.
02 -
  • Slightly stale bread is non-negotiable—fresh bread will absorb too much custard and turn into mush, but day-old bread has just the right amount of structure.
  • Melt the ice cream completely before mixing it with eggs, because cold ice cream won't combine smoothly and you'll end up with lumpy custard.
03 -
  • Make the custard mixture the night before and store it in the fridge so you can whisk, soak, and cook in the morning without any prep time.
  • If you're feeding a crowd, you can keep finished slices warm in a 200°F oven while you work through the rest of the bread.
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