Ice Cream French Toast (Printable Version)

Extra-rich, custardy slices with caramelized edges using melted ice cream custard for a special brunch treat.

# Ingredient List:

→ 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:

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

# Expert Suggestions:

01 -
  • The ice cream melts into a custard that's silkier and more luxurious than eggs alone, turning breakfast into something that feels like dessert but tastes right for morning.
  • Those caramelized edges crackle just enough to contrast with the tender, custardy center—it's textural magic that happens without extra effort.
  • You can swap ice cream flavors and completely change the mood of the dish, so it never gets boring no matter how often you make it.
02 -
  • The bread has to be at least a day old or it will absorb too much custard and become mushy instead of creamy—this is the difference between breakfast and sadness.
  • Medium heat is non-negotiable; too hot and the outside burns while the inside stays cold, too low and you get pale, soggy toast that never caramelizes.
03 -
  • If you're cooking for a crowd, you can prep the custard mixture in advance and keep it in the fridge for a few hours, then cook the slices to order so they're all hot and crispy at the same time.
  • A nonstick skillet is genuinely worth using here because the custard can stick if your pan isn't smooth, and cleanup will be infinitely easier.
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