Pin It The first time I heard about using melted ice cream as a French toast base, I laughed it off as another internet food trend. Then came that rainy Sunday morning when I was out of milk but had a half-empty carton of vanilla bean ice cream staring back from the freezer. Desperation has a way of changing your mind about things.
My roommate stumbled into the kitchen halfway through my first batch, sleepy-eyed and suspicious. The smell of caramelizing vanilla and butter had filled our tiny apartment. She took one bite, sat down at the counter without a word, and we finished the entire stack between us while rain drummed against the windows.
Ingredients
- Thick-cut bread: Brioche or challah works beautifully here, and letting it go slightly stale is actually your secret weapon for absorption
- Premium ice cream: The quality really shows through, so grab something you would happily eat straight from the carton
- Eggs: Two large eggs provide structure while letting that ice cream flavor shine through
- Cinnamon and vanilla: Both are optional, but they add those warm layers that make breakfast feel special
- Unsalted butter: Essential for getting those golden edges and adds a richness that cooking spray just cannot match
Instructions
- Whisk your custard base:
- In a large mixing bowl, whisk together the melted ice cream, eggs, cinnamon, vanilla extract, and salt until completely smooth
- Heat your pan:
- Preheat a large nonstick skillet or griddle over medium heat, then add 1 tablespoon butter and let it melt and foam slightly
- Soak the bread:
- Dip each bread slice into the ice cream custard for 10 to 15 seconds per side, then let excess drip off briefly
- Cook to golden perfection:
- Place soaked bread in the skillet and cook for 2 to 3 minutes per side until deep golden brown and caramelized, adding more butter as needed
- Keep warm while you finish:
- Transfer cooked French toast to a wire rack, then repeat with remaining slices until all are beautifully golden
- Serve immediately:
- Plate the French toast warm and add maple syrup, fresh berries, or powdered sugar if you are feeling fancy
Pin It This recipe has become my go-to for surprise guests and birthday breakfasts. There is something about telling people the secret ingredient that makes them lean in closer, suddenly more interested in their food.
Best Bread Choices
Brioche gives you that buttery, tender crumb that practically melts in your mouth. Challah brings a slightly chewier texture and beautiful golden color. Even thick-cut Texas toast works in a pinch, though it leans more sweet than sophisticated.
Flavor Variations
Vanilla bean ice cream creates a classic result, but the possibilities are endless. Coffee ice cream adds mocha notes. Chocolate makes it decadent. Cinnamon or butter pecan bring autumn vibes. Each flavor completely transforms the dish.
Make It Your Own
Top with whatever makes you happy. Fresh berries add brightness. Whipped cream feels indulgent. A sprinkle of sea salt cuts through the sweetness. Toasted nuts add crunch.
- Try flavored ice creams for entirely different experiences
- Leftovers reheat surprisingly well in a toaster oven
- The custard base works equally well for bread pudding
Pin It Sometimes the simplest twists on classics become the ones you return to again and again.
Recipe FAQs
- → What type of bread works best?
Thick-cut breads like brioche, challah, or Texas toast absorb the custard well and provide excellent texture.
- → Can I swap the vanilla ice cream for other flavors?
Yes, flavors like cinnamon, coffee, or chocolate can add interesting depth and complement the custard base.
- → Why use slightly stale bread?
Slightly stale bread absorbs the custard more effectively and helps avoid sogginess during cooking.
- → How do I achieve caramelized edges?
Cook the soaked bread slices over medium heat with butter, allowing them to brown evenly on both sides.
- → What toppings enhance the dish?
Maple syrup, fresh berries, and powdered sugar add sweetness and freshness that balance the richness.