Ice Cream French Toast

Ice Cream French Toast

Thick bread slices fried golden then crowned with a melting scoop of ice cream.

Total 25 min Makes 4 servings Calories 480/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Custard-soaked bread is pan-fried until crisp-edged and tender inside, then topped with a scoop of vanilla ice cream as it melts into the warm crumb. It's a playful breakfast-meets-dessert mashup that works for a lazy weekend brunch or an easy sweet finish to brinner.

Ingredients

  • 8 thick slices brioche or Texas toast bread
  • 3 eggs
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 4 scoops vanilla ice cream
  • 1/4 cup maple syrup
  • 2 tablespoons powdered sugar, for dusting

Method

  1. In a wide shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, sugar, and salt until smooth.

  2. Dip each bread slice into the egg mixture, letting it soak for about 10 seconds per side so it absorbs the custard without falling apart.

  3. Melt 1 tablespoon of butter in a 9-inch skillet over medium heat.

  4. Cook the soaked bread slices in batches, 3 to 4 minutes per side, until golden brown and crisp at the edges, adding more butter to the skillet as needed.

  5. Transfer the cooked slices to plates, arranging 2 slices per serving.

  6. Top each stack immediately with a scoop of vanilla ice cream so it begins to melt into the warm bread.

  7. Drizzle with maple syrup, dust with powdered sugar, and serve right away.

Rate this recipe

★ 3.8 (1)

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    Ice Cream French Toast

    Custard-soaked bread is pan-fried until crisp-edged and tender inside, then topped with a scoop of vanilla ice cream as it melts into the warm crumb. It's a playful breakfast-meets-dessert mashup that works for a lazy weekend brunch or an easy sweet finish to brinner.

    25 min 4 servings 480 cal

    Ingredients

    • 8 thick slices brioche or Texas toast bread
    • 3 eggs
    • 3/4 cup whole milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons granulated sugar
    • 1/4 teaspoon salt
    • 3 tablespoons unsalted butter
    • 4 scoops vanilla ice cream
    • 1/4 cup maple syrup
    • 2 tablespoons powdered sugar, for dusting

    Method

    1. 1

      In a wide shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, sugar, and salt until smooth.

    2. 2

      Dip each bread slice into the egg mixture, letting it soak for about 10 seconds per side so it absorbs the custard without falling apart.

    3. 3

      Melt 1 tablespoon of butter in a 9-inch skillet over medium heat.

    4. 4

      Cook the soaked bread slices in batches, 3 to 4 minutes per side, until golden brown and crisp at the edges, adding more butter to the skillet as needed.

    5. 5

      Transfer the cooked slices to plates, arranging 2 slices per serving.

    6. 6

      Top each stack immediately with a scoop of vanilla ice cream so it begins to melt into the warm bread.

    7. 7

      Drizzle with maple syrup, dust with powdered sugar, and serve right away.