Ice Cream French Toast (Printable)

Rich, custardy slices with caramelized edges using melted ice cream custard for an indulgent brunch dish.

# What you'll need:

→ Bread

01 - 8 slices thick-cut slightly stale bread (brioche or challah preferred)

→ Custard

02 - 2 cups premium vanilla or preferred flavored 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

→ Cooking

07 - 2 tablespoons unsalted butter

→ To Serve (optional)

08 - Maple syrup
09 - Fresh berries
10 - Powdered sugar

# How to make it:

01 - Whisk together melted ice cream, eggs, ground cinnamon, vanilla extract, and salt in a large bowl until smooth and combined.
02 - Preheat a nonstick skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter.
03 - Dip each bread slice into the custard, soaking 10 to 15 seconds per side. Allow excess custard to drip off.
04 - Place soaked bread onto the skillet and cook 2 to 3 minutes per side until golden brown and caramelized, adding more butter as needed between batches.
05 - Transfer cooked slices to a wire rack or plate. Serve warm with optional maple syrup, fresh berries, and powdered sugar.

# Expert suggestions:

01 -
  • The ice cream melts into a silky custard that makes every bite taste like a decadent treat, not just breakfast.
  • Your kitchen will smell like caramelized butter and vanilla, filling the whole house with something irresistible.
  • It looks fancy enough to serve guests but comes together in under 30 minutes with minimal effort.
02 -
  • Stale bread is non-negotiable—fresh bread will absorb too much custard and turn into mush instead of staying custardy and crispy on the edges.
  • Don't rush the cooking; those 2-3 minutes per side are what develop the caramelized crust that makes this dish special, so resist the urge to flip early.
  • The ice cream flavor you choose matters more than you'd think; vanilla is classic, but chocolate, cinnamon, or coffee ice cream will push this into unexpected territory.
03 -
  • Buy slightly stale bread from a bakery or leave fresh bread out overnight, or lightly toast fresh slices to dry them out before dipping.
  • Use a wire rack instead of a plate to keep the undersides crispy while the batch cooks, preventing steam from making them soggy.
  • Prep your toppings before you start cooking so you can plate and serve immediately while everything is still warm and at its best.
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