Description
Indulge in a delightful twist on classic French toast with this Ice Cream French Toast recipe. Made by soaking thick-cut stale bread in a custard of melted premium vanilla ice cream and eggs, then pan-frying until golden and caramelized. Finished with maple syrup, fresh berries, and powdered sugar, this dish is a perfect fancy breakfast or brunch treat.
Ingredients
Scale
Bread
- 8 slices thick-cut bread (brioche or challah), slightly stale
Custard
- 2 cups premium vanilla ice cream, melted
- 2 large eggs
- 1/4 teaspoon ground cinnamon (optional)
- 1 teaspoon pure vanilla extract (optional)
- Pinch of salt
For Cooking and Serving
- 2 tablespoons unsalted butter
- Maple syrup, for serving
- Fresh berries, for serving
- Powdered sugar, for dusting
Instructions
- Prepare custard: In a large mixing bowl, whisk together the melted vanilla ice cream, eggs, ground cinnamon, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
- Heat skillet: Preheat a nonstick skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and allow it to melt evenly to coat the surface for cooking.
- Soak bread: Dip each slice of slightly stale thick-cut bread into the custard mixture. Soak for 10 to 15 seconds on each side to allow the bread to absorb the custard, then lift and let excess drip off gently.
- Cook bread slices: Place the soaked bread slices onto the heated skillet. Cook each slice for 2 to 3 minutes per side until they turn golden brown and develop a caramelized crust. Add additional butter to the skillet if needed for cooking.
- Serve: Transfer cooked French toast slices to a wire rack or serving plate. Serve warm topped with maple syrup, fresh berries, and a dusting of powdered sugar if desired for a beautiful and delicious presentation.
Notes
- Using slightly stale bread helps absorb the custard better without becoming too soggy.
- If desired, you can substitute the vanilla ice cream with other flavors for a creative variation.
- Make sure the skillet is not too hot to avoid burning the bread before cooking through.
- Serve immediately for the best texture and freshness.
