Ice Cream French Toast (Printable version)

Rich, custardy slices infused with melted ice cream and caramelized to golden perfection for brunch.

# What You'll Need:

→ Bread

01 - 8 slices thick-cut brioche or challah bread, slightly stale

→ Custard

02 - 2 cups premium vanilla ice cream, 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

# Directions:

01 - Whisk together melted ice cream, eggs, cinnamon, vanilla extract, and salt in a large bowl until smooth and combined.
02 - Preheat 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, allowing excess to drip off.
04 - Place soaked bread on the skillet and cook for 2 to 3 minutes per side until golden brown and caramelized, adding more butter as needed.
05 - Transfer cooked slices to a wire rack or plate and repeat with remaining bread. Serve warm with maple syrup, fresh berries, and powdered sugar if desired.

# Expert Tips:

01 -
  • The melted ice cream does all the heavy lifting—no whisking separate custard, just one easy mix.
  • Those crispy, caramelized edges with a creamy center taste like an indulgence but come together in under 30 minutes.
  • Works beautifully for feeding a crowd or impressing someone at brunch without looking like you tried too hard.
02 -
  • Room-temperature or slightly warm ice cream is easier to whisk smoothly—if yours is too cold, it'll clump and you'll have an uneven custard that doesn't coat the bread evenly.
  • The pan temperature matters more than you'd think; too hot and you'll burn the outside before the custard sets, too cool and you'll get soggy toast instead of that essential caramelization.
03 -
  • If you're making this for a crowd, dip all your bread first and stack the slices on a plate, then cook them in batches—it keeps the rhythm smooth instead of chopping and changing constantly.
  • Don't walk away from the pan; these cook fast and the difference between golden and burnt is about 30 seconds, so stay close and pay attention to the sizzle.
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