Ice Cream French Toast (Printable)

Rich French toast with a creamy ice cream custard base and golden caramelized edges for brunch.

# Components:

→ Bread

01 - 8 slices thick-cut bread (brioche or challah), 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 mixing bowl until smooth.
02 - Preheat a nonstick skillet or griddle over medium heat and melt 1 tablespoon butter.
03 - Dip each bread slice in the custard, soaking for 10 to 15 seconds per side, then allow excess to drip off.
04 - Place soaked bread on skillet and cook 2 to 3 minutes per side until golden and caramelized, adding more butter as needed.
05 - Transfer cooked slices to a rack or plate. Serve warm with maple syrup, fresh berries, and a dusting of powdered sugar if desired.

# Expert Advice:

01 -
  • The melted ice cream creates a custard so velvety it rivals any traditional French toast base.
  • Those caramelized, crispy edges happen naturally without any extra effort.
  • You can use whatever ice cream flavor you're craving—it's your brunch, your rules.
02 -
  • Stale bread is non-negotiable—fresh bread will absorb too much custard and fall apart on the skillet.
  • Medium heat is your friend; rush with high heat and the outside burns before the inside cooks through.
  • Let excess custard drip off before the bread hits the pan, or you'll end up with a soggy, custard-puddle situation.
03 -
  • Let your ice cream soften at room temperature for 5 to 10 minutes before whisking—it mixes smoother than rock-hard scoops.
  • A wire rack keeps finished toast crispy on the bottom instead of sitting in steam on a warm plate.
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