Ice Cream French Toast (Printable)

Rich custardy toast with caramelized edges using melted ice cream for an indulgent brunch or 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 - Whisk together melted ice cream, eggs, cinnamon, vanilla extract, and salt in a large bowl until smooth.
02 - Heat 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 let excess drip off.
04 - Arrange soaked slices on the skillet and cook 2 to 3 minutes per side until golden brown and caramelized, adding additional butter as needed.
05 - Transfer cooked slices to a wire rack or serving plate and repeat the soaking and cooking process with remaining bread.
06 - Serve warm with maple syrup, fresh berries, and powdered sugar if desired.

# Expert Advice:

01 -
  • The ice cream melts into a custard that's naturally sweet, so you use less added sugar than traditional French toast.
  • It comes together in under 25 minutes from start to finish, making it perfect for surprising someone on a lazy weekend.
  • Those caramelized edges taste almost like dessert, but it's technically breakfast.
02 -
  • Slightly stale bread is not a compromise, it's essential; fresh bread will turn into mush because it absorbs too much liquid.
  • Don't skip letting the excess custard drip off, or you'll end up with soggy toast instead of crispy edges.
  • Medium heat matters more than you'd think; too high and the outside burns before the inside cooks through.
03 -
  • Melting ice cream the night before or in the microwave in 30-second bursts gives you a custard that's perfectly smooth and lump-free.
  • Brioche and challah are worth seeking out because their high egg content makes them almost custard-like once they soak and cook, far better than regular sandwich bread.
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