Save The Sunday morning I discovered this recipe felt like uncovering a kitchen secret. My husband had left a half-empty carton of vanilla bean ice cream on the counter overnight, and I stood there staring at it while mentally planning breakfast. Something clicked—why not use that melted premium custard as the French toast base instead of milk? The result was so outrageously decadent that my seven-year-old asked if we were having dessert for breakfast. Now this silly accident has become our most requested special occasion breakfast.
I first made this for my mother-in-laws birthday brunch when I was still trying to impress her. Standing at the stove, flipping slice after slice while the kitchen filled with the scent of vanilla and caramelizing butter, I realized I was holding my breath. When she took that first bite and literally closed her eyes, I knew Id stumbled onto something magical. Now she requests it every time she visits, and I happily oblige because honestly, it might be the easiest impressive dish in my repertoire.
Ingredients
- Thick-cut bread: Brioche or challah work beautifully here—slightly stale is actually better because it soaks up that rich custard without falling apart
- Premium ice cream: Vanilla is classic but do not be afraid to experiment with cinnamon, coffee, or even chocolate for a fun twist
- Eggs: Room temperature eggs whisk more smoothly into the melted ice cream
- Ground cinnamon: Just a pinch adds warmth without overpowering the delicate vanilla notes
- Pure vanilla extract: Even if your ice cream is vanilla, this extra boost makes the flavor sing
- Pinch of salt: This little secret balances all that sweetness and makes the flavors pop
- Unsalted butter: Butter in the pan creates those gorgeous caramelized edges that make this feel special
Instructions
- Prepare the ice cream custard:
- Whisk the melted ice cream, eggs, cinnamon, vanilla, and salt in a large bowl until completely smooth and no streaks remain
- Heat your cooking surface:
- Warm a large nonstick skillet or griddle over medium heat and add 1 tablespoon butter, letting it melt and foam slightly
- Soak the bread slices:
- Dip each slice into the custard for 10 to 15 seconds per side, then lift and let excess drip off for just a moment
- Cook to golden perfection:
- Place soaked bread in the buttered pan and cook 2 to 3 minutes per side until deeply golden with caramelized edges
- Keep warm while cooking:
- Transfer finished slices to a wire rack or plate while you repeat with remaining bread, adding more butter as needed
- Serve immediately:
- Plate the warm French toast with maple syrup, fresh berries, and a dusting of powdered sugar if you are feeling fancy
Pin it Last summer, my daughter invited three friends over for a sleepover breakfast. I stood at the stove making batch after batch, watching them dance around the island while waiting for their turn. When one girl took a bite and whispered, This is better than the fancy place downtown, I felt that quiet pride that comes from feeding people well. They all helped themselves to seconds and licked syrup off their plates like nobody was watching.
Choosing Your Bread
The bread makes or breaks this dish. Dense, slightly dry slices hold up beautifully to that rich custard while fresh fluffy bread might turn to mush. I keep a loaf of brioche in the freezer specifically for this recipe—thawed slices toast up perfectly. Challah works wonderfully too with its tender crumb and subtle sweetness. Whatever you choose, let it sit out overnight or toast slices briefly before soaking.
Flavor Variations
Vanilla ice cream creates the most classic version, but do not be afraid to play. Coffee ice cream adds mocha notes that pair brilliantly with dark chocolate shavings on top. Butter pecan brings wonderful nuttiness and texture. Mint chocolate chip sounds strange but actually works if you top with fresh strawberries instead of syrup. Let the seasons guide you—pumpkin in autumn, peppermint in winter, fresh berry varieties in summer.
Make-Ahead Tips
You can whisk the custard mixture the night before and store it covered in the refrigerator. Give it a good whisk in the morning since the cinnamon tends to settle. Pre-slice your bread and leave it uncovered on the counter so it stales slightly. This recipe does not reheat particularly well—the custard can separate and the texture suffers—so plan to cook and eat immediately for the best experience.
- Set out all ingredients before you start so you are not scrambling with sticky hands
- Keep finished slices warm in a 200°F oven if you are feeding a crowd
- Wipe the pan between batches if the butter starts to brown too much
Pin it This recipe started as a happy accident and evolved into a staple. I hope it brings the same joy to your table.
Frequently Asked Questions
- → What type of bread works best?
Thick-cut bread like brioche, challah, or Texas toast provides a sturdy base to absorb the custard while maintaining texture.
- → Can I use different ice cream flavors?
Yes, experimenting with flavors such as cinnamon, coffee, or chocolate ice cream can add unique depth to the custard.
- → Why use melted ice cream instead of milk or cream?
Melted ice cream creates a richer custard with added sweetness and creaminess, enhancing the overall flavor and texture.
- → How do I avoid soggy slices?
Using slightly stale bread allows better absorption without becoming too soggy, keeping the slices tender yet firm.
- → What are ideal toppings to serve with this dish?
Maple syrup, fresh berries, and a light dusting of powdered sugar complement the custardy French toast beautifully.
- → Can this be prepared ahead of time?
It’s best cooked fresh, but custard can be mixed in advance and refrigerated for short periods to save time.