Pin it I discovered this version of French toast completely by accident one lazy Sunday morning when my ice cream melted while I was distracted making coffee. Instead of tossing it, I whisked it into eggs and realized I'd stumbled onto something magical—the richness of melted ice cream transforms ordinary French toast into something luxurious and almost decadent. The first slice that came off the griddle had edges so caramelized and custardy that I knew I'd found something special. Now it's my go-to when I want to feel like I'm treating myself without much effort.
The first time I made this for my sister's birthday breakfast, she took one bite and asked if I'd been secretly trained as a pastry chef. I watched her face light up—that moment when someone realizes you've made something genuinely special for them—and I understood why this simple twist has become my favorite thing to cook on weekend mornings.
Ingredients
- Thick-cut bread (brioche or challah): Slightly stale bread is your secret weapon here—it has just enough structural integrity to soak up the custard without turning into mush, and those thicker slices give you more surface area for caramelization.
- Premium ice cream, melted: This is where the magic happens; use something you'd actually eat on its own because its flavor becomes the soul of the dish, and melting it creates a custard that's richer than eggs alone could ever be.
- Eggs: Two large eggs bind everything together and add the protein that sets the custardy coating as it cooks.
- Cinnamon: A whisper of warmth that plays beautifully with most ice cream flavors, though feel free to skip it if you're using something like coffee or chocolate.
- Vanilla extract: A tiny bit deepens the custard's flavor without being noticeable on its own—it just makes everything taste more intentional.
- Salt: This small pinch brings all the flavors into focus and balances the sweetness.
- Butter: Use unsalted so you control the salt level, and you'll need about 2 tablespoons total to achieve that essential golden-brown finish.
Instructions
- Combine your custard:
- Pour the melted ice cream into a bowl with eggs, cinnamon, vanilla, and salt, then whisk until completely smooth. Don't skip the whisking—you want no lumps so every dip of bread gets an even coating.
- Heat your pan:
- Get a large nonstick skillet or griddle warm over medium heat and let a tablespoon of butter melt across it until it's foaming. This is your signal that the pan is ready and your first batch will get those beautiful caramelized edges.
- Dip with intention:
- Take each bread slice and soak it for about 10 to 15 seconds per side—you want it saturated but not falling apart, which is why slightly stale bread makes all the difference here.
- Cook until golden:
- Place your dipped slices on the hot buttered pan and let them sizzle for 2 to 3 minutes per side until they're deep golden brown and slightly crispy on the outside. You'll smell that caramelized sugar and butter combination and know you're doing it right.
- Finish and serve:
- Transfer each batch to a wire rack or plate, add more butter for the next round if needed, and keep going until all your slices are cooked. Serve warm with whatever toppings call to you.
Pin it I made this for my partner on a quiet morning when neither of us had anywhere to be, and something about eating something this indulgent without rushing turned an ordinary day into one of those small perfect moments you don't forget. That's when I realized this recipe isn't really about impressing anyone—it's about giving yourself permission to enjoy something that feels like a treat.
Why Slightly Stale Bread Matters
Fresh bread is soft and delicate, so it dissolves into mush the moment it meets the custard. Slightly stale bread has lost just enough moisture that its structure holds firm while still absorbing the melted ice cream custard, giving you that perfect tender-but-sturdy texture. The difference between using fresh and stale bread is literally the difference between French toast and scrambled-egg-on-bread, so don't skip the waiting game—pull out your bread a few hours ahead or use yesterday's loaf.
Choosing Your Ice Cream Flavor
Vanilla is the safe choice and it works beautifully, but this is your chance to get creative. Coffee ice cream creates something sophisticated and earthy, chocolate becomes almost a dessert-for-breakfast situation, and cinnamon ice cream doubles down on warmth and spice in the best way. The ice cream flavor becomes the backbone of the dish, so pick something that makes you happy—this is one of those recipes where your preference is the only rule that matters.
Toppings and Pairings
Maple syrup is classic for a reason, but fresh berries cut through the richness beautifully, and a light dusting of powdered sugar adds elegance without much effort. Some mornings I add whipped cream, other times I keep it simple with just fruit. The beauty of this dish is that it's rich enough on its own that you don't need much—think of toppings as finishing touches rather than necessities.
- Fresh berries brighten up the richness and add a little textural contrast to every bite.
- A small drizzle of maple syrup is all you need—the custard and caramelization already bring the sweetness.
- Whipped cream or a dollop of Greek yogurt makes this feel fancy without any extra work on your part.
Pin it This recipe has a way of turning an ordinary morning into something memorable, which might be the best thing food can do. It's simple enough to make on a Tuesday night when you want something special, but impressive enough that it feels like you've done something extraordinary.
Recipe Questions & Answers
- → What type of bread works best?
Thick-cut breads like brioche, challah, or Texas toast absorb the custard well and hold up nicely during cooking.
- → Can I use any ice cream flavor?
Yes, vanilla is classic, but flavors like cinnamon or chocolate can add extra depth and sweetness.
- → How long should I soak the bread?
Dip each slice for 10 to 15 seconds on each side to ensure it absorbs the custard without becoming soggy.
- → What cooking fat is recommended?
Unsalted butter is ideal, providing a rich flavor and helping to achieve crispy, caramelized edges.
- → Are there suggested toppings?
Maple syrup, fresh berries, and a dusting of powdered sugar complement the richness perfectly.
- → How to prevent sogginess?
Using slightly stale bread helps absorb the custard while keeping the texture firm after cooking.