Pin I discovered this version of French toast by accident one morning when my roommate had melted a bowl of vanilla ice cream I'd forgotten about on the counter. Instead of tossing it, I whisked it together with some eggs and dipped thick brioche slices into the mixture. The result was shockingly luxurious, golden-brown, and tasted like a dessert breakfast should, with that custardy richness you can only get from cream and egg yolks. Now I make it intentionally, and every time someone takes a bite, they pause and ask what I did differently.
I made this for my sister's birthday brunch last spring, and she actually set down her coffee to ask for seconds. Something about the way the butter crisped the edges while keeping the center soft felt like I'd finally figured out what French toast was supposed to be.
Ingredients
- Bread: Use thick-cut brioche or challah that's been sitting out for a day or two, as the slight staleness helps it soak up the custard without falling apart.
- Premium ice cream: Two cups melted into the eggs creates the signature richness, so pick a flavor you actually love and won't get tired of tasting.
- Eggs: Two large ones bind everything together and keep the custard from being runny.
- Cinnamon and vanilla: Both optional, but cinnamon adds warmth and vanilla deepens the ice cream flavor instead of competing with it.
- Salt: Just a pinch to wake up all the sweet notes.
- Butter: Two tablespoons total for cooking, which gets you through all eight slices with enough left to build those caramelized edges.
Instructions
- Mix your custard:
- Whisk the melted ice cream, eggs, cinnamon, vanilla, and salt in a large bowl until it's smooth and no streaks of egg white remain. The mixture should look like thick custard, not watery.
- Heat your pan:
- Set a nonstick skillet over medium heat and let it warm for a minute or two, then melt a tablespoon of butter across the surface until it foams gently.
- Soak the bread:
- Dip each slice into the custard for about 10 to 15 seconds per side, letting excess drip back into the bowl so the bread absorbs the mixture without becoming soggy.
- Cook until golden:
- Lay the soaked slices on the hot buttered skillet and cook for 2 to 3 minutes on each side, watching as the edges turn deep golden brown and start to caramelize slightly.
- Manage your batches:
- As you finish each round, move the toast to a warm plate or wire rack and add more butter to the pan before the next batch hits the heat.
- Serve immediately:
- Plate them warm and top with maple syrup, fresh berries, powdered sugar, or whatever sounds good at that moment.
Pin There's something almost ceremonial about making this dish for people you care about, the way the kitchen fills with that buttery, caramel smell and everyone drifts toward the stove hoping for the first bite. It stopped being just breakfast the moment my dad tried it and asked me to make it for his book club.
Choosing Your Ice Cream Flavor
Vanilla is the safest choice and lets the caramelization shine, but I've had wonderful results with cinnamon, coffee, and even salted caramel ice cream. The flavor gets concentrated as the ice cream melts and reduces in the pan, so don't be shy about picking something interesting.
Why Stale Bread Makes All the Difference
Fresh bread is too delicate and will absorb the custard like a sponge, turning into mush. Let your bread sit on the counter for a day, and the structure becomes sturdy enough to soak up all that richness without losing its shape.
Building Flavor and Texture
The real magic happens at the skillet, where butter and heat create those crispy, caramelized edges that contrast beautifully with the soft, custardy center. Pay attention to the sound of the sizzle, because that's your signal the toast is cooking, not steaming.
- Don't flip too early or you'll lose the caramelization before the inside sets.
- If your pan seems too hot and the edges are browning too fast, lower the heat slightly so the custard cooks through gently.
- Butter the pan between batches so each slice gets the same golden treatment.
Pin This recipe taught me that the best breakfast dishes are the ones that feel a little special without asking much of you, and that sometimes the best ideas come from not wanting to waste a bowl of melted ice cream. Make it soon.