Save There's something magical about the moment when melted ice cream hits a hot skillet and transforms into something entirely new. I discovered this version of French toast by accident one summer morning when my freezer was overstocked and my fridge was nearly empty—all I had was stale brioche, eggs, and a pint of vanilla ice cream that had softened on the counter. The result was so sinfully rich and custardy that I've made it deliberately ever since, usually when I want to feel a little bit fancy without much fuss.
The first time I served this to guests, I watched their faces light up when they took that first bite and realized what I'd done. My friend Sarah actually paused mid-chew and said, "Is this going to become a regular thing?" I knew right then it had earned a permanent spot in my weekend rotation.
Ingredients
- Thick-cut bread (brioche or challah), slightly stale: Use 8 slices because stale bread soaks up the custard without turning into mush—fresh bread will fall apart on you.
- Premium ice cream, melted: About 2 cups total; vanilla works beautifully, but coffee, cinnamon, or chocolate take it somewhere special.
- Large eggs: You need 2 to bind everything together and add richness.
- Ground cinnamon: Just 1/4 teaspoon optional, but it whispers warmth into every bite.
- Pure vanilla extract: A teaspoon optional; skip it if your ice cream already carries that flavor.
- Salt: A tiny pinch balances the sweetness and brings out hidden depths.
- Unsalted butter: Use 2 tablespoons for cooking; it keeps the toast from sticking and adds golden flavor.
Instructions
- Combine your custard:
- Whisk the melted ice cream, eggs, cinnamon, vanilla, and salt in a large bowl until smooth. The mixture should be pourable but thick—think melted gelato consistency.
- Heat your pan:
- Set a nonstick skillet or griddle to medium heat and let it warm for a minute. Add 1 tablespoon of butter and swirl it around until it's foamy and smells nutty.
- Dip with intention:
- Take each bread slice and dip it into the custard for about 10 to 15 seconds per side. You want it saturated but not swimming—let excess drip back into the bowl.
- Cook until golden:
- Place the soaked bread onto the hot skillet and watch it sizzle. Cook for 2 to 3 minutes per side until the edges turn caramel-brown and crispy while the inside stays custardy.
- Keep the momentum going:
- Transfer finished slices to a wire rack or serving plate, then add more butter and repeat with remaining slices. This keeps them from steaming themselves soggy.
- Serve while warm:
- Top with maple syrup, fresh berries, powdered sugar, or whatever feels right in the moment.
Save I made this for my kids on a lazy Saturday, and my daughter asked if every breakfast could taste like ice cream from now on. Sometimes the simplest ideas bring the biggest joy to the table.
Choosing Your Ice Cream
Vanilla is the reliable choice, but this recipe thrives on experimentation. Coffee ice cream brings sophistication and pairs beautifully with maple syrup. Cinnamon adds warmth without needing extra spices. Chocolate transforms breakfast into dessert territory, which some mornings absolutely deserve. The melted ice cream becomes your canvas, so pick a flavor that makes you happy.
The Bread Matters More Than You Think
Brioche and challah are ideal because they're tender and rich enough to handle the custard without falling apart. Texas toast works in a pinch if that's what you have. Whatever bread you choose, let it sit out uncovered for a day or two—that slight staleness creates structure that fresh bread simply can't match. I learned this lesson the hard way by trying fresh bread once, and the results were disappointingly limp.
Making It Your Own
The beauty of this recipe is how easily it adapts to what you have on hand and what sounds good that morning. Drizzle with salted caramel instead of maple syrup, layer on whipped cream, dust with cinnamon sugar, or add a crack of fleur de sel for contrast. Fresh berries, toasted nuts, or a dollop of jam all find their way into my kitchen depending on the season and my mood.
- Brown butter instead of regular butter adds a nutty, sophisticated depth to every slice.
- Try dusting the cooked toast with crushed freeze-dried fruit for a textural surprise.
- A pinch of sea salt on top balances sweetness and makes every flavor pop more vividly.
Save This recipe proves that sometimes the best ideas come from happy accidents and open fridges. Make it once and it becomes your secret brunch weapon.
Recipe FAQ
- → What type of bread works best?
Thick-cut bread such as brioche or challah is ideal for soaking the custard without becoming soggy.
- → Can I use any ice cream flavor?
Yes, vanilla is classic, but cinnamon, coffee, or chocolate ice cream add unique twists to the custard.
- → How long should the bread soak in the custard?
Soak each slice for 10 to 15 seconds per side to allow absorption without falling apart.
- → What cooking method ensures a caramelized crust?
Cooking slices on a medium-heat nonstick skillet with butter until golden brown creates perfect caramelized edges.
- → What toppings complement the dish?
Maple syrup, fresh berries, and powdered sugar enhance the rich, creamy flavors beautifully.