Ice Cream French Toast (Printable)

Rich custardy toast made using melted ice cream for extra flavor and caramelized perfection.

# What You Need:

→ Bread

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

→ Custard

02 - 2 cups premium vanilla or flavored 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

08 - Maple syrup (optional)
09 - Fresh berries (optional)
10 - Powdered sugar (optional)

# Directions:

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

# Expert Advice:

01 -
  • The ice cream melts into a silky custard that makes every bite taste decadent without any fussy whisking.
  • Those caramelized edges hit different when the butter gets hot and the sugar in the ice cream turns golden brown.
  • It comes together in under 30 minutes, making it feel fancy enough for guests but easy enough for a lazy Sunday.
02 -
  • Stale bread is not a compromise—it's the whole point, because it has less water content and actually holds up to soaking better than fresh bread ever could.
  • Don't rush the cooking temperature or you'll end up with raw custard in the middle and burnt edges, so medium heat is your friend even if it feels slow.
03 -
  • Let your custard cool slightly before dipping if your ice cream was just melted and steaming, because super-hot custard cooks the bread unevenly and can create weird texture.
  • If you're cooking for a crowd, finish all your slices on the griddle first, then keep them warm in a 200°F oven while you're cooking the rest, which keeps everyone eating at the same time instead of some people getting cold toast.
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