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Ice Cream French Toast Recipe

Ice Cream French Toast Recipe

Transform your breakfast into a luxurious dessert-like experience with this incredibly rich and simple recipe. By using melted vanilla ice cream instead of milk, you create a custard that fries into a perfectly crisp, golden-brown exterior with a decadently creamy, soft interior. This is the ultimate treat for a special weekend brunch or a celebratory morning meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American, French, Indian, Italian, Japanese, Mexican
Ingredients Equipment Method

Ingredients
  

  • 6-8 slices thick bread Brioche, Challah, or Texas Toast are ideal
  • 1 ½ cups high-quality vanilla ice cream, slightly melted
  • 3 large eggs
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract (optional
  • Pinch of salt
  • 2-3  tbsp unsalted butter, for cooking

Equipment

  • Large, shallow bowl (for the custard)
  • Whisk
  • Large non-stick skillet or griddle
  • Spatula
  • measuring cups and spoons

Method
 

  1. Prepare the Custard: In a large, shallow bowl, vigorously whisk the eggs until smooth. Add the slightly melted ice cream and whisk persistently until the mixture is completely smooth and homogenous. Whisk in the cinnamon, vanilla extract (if using), and salt.
  2. Soak the Bread: Dip each slice of bread into the custard mixture, allowing it to soak for 20-30 seconds per side. The bread should feel heavy and fully saturated but still hold its shape.
  3. Cook to Perfection: Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter. Once melted and foaming, add the soaked bread slices (do not overcrowd). Cook for 2-4 minutes per side, until deeply golden brown and crisp. Add more butter for subsequent batches.
  4. Serve Immediately: Plate the French toast immediately. Dust with confectioners' sugar, top with fresh berries, and serve with warm maple syrup on the side. For the ultimate indulgence, add a scoop of cold vanilla ice cream on top to contrast the warm toast.