Ice Cream French Toast Delight (Printable)

Rich, custardy slices with caramelized edges made using melted ice cream custard for a special brunch treat.

# Components:

→ Bread

01 - 8 slices thick-cut bread (such as 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

# Method:

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

# Expert Advice:

01 -
  • The ice cream custard creates the softest, most luxurious texture you have ever tasted in French toast
  • It comes together in under 30 minutes but tastes like something you would order at a fancy brunch spot
  • You can switch up the flavor by using different ice cream flavors, making it endlessly customizable
02 -
  • Do not oversoak the bread or you will end up with mushy centers instead of that perfect creamy custard texture
  • Medium heat is your friend. Too high and you will burn the outside before the inside cooks through.
  • A wire rack is the secret to keeping French toast crispy instead of soggy while you finish cooking the rest
03 -
  • Let the ice cream come to room temperature for about 10 minutes before melting for faster, smoother results
  • If you are making a big batch, keep the cooked slices warm in a 200F oven instead of stacking them on plates
  • Clean your skillet between batches with a paper towel to avoid burned butter bits sticking to the next batch
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