Ice Cream French Toast (Print Version)

Rich, custardy French toast with melted ice cream for a caramelized, flavorful twist on a brunch favorite.

# What You'll Need:

→ 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

# How to Make It:

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

# Additional Tips::

01 -
  • The ice cream creates an impossibly rich custard that transforms ordinary bread into restaurant-quality French toast
  • It comes together in under 30 minutes but tastes like you spent hours at the stove
02 -
  • Soggy bread happens when you oversoak—stick to that 10 to 15 second window and trust the process
  • Medium heat might feel too low but higher heat burns the exterior before the custard cooks through
03 -
  • A wire rack under the finished toast keeps bottoms from getting steamed and soggy
  • Room temperature eggs incorporate more smoothly into cold melted ice cream
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