Ice Cream French Toast Delight

# Ingredients:

→ Bread

01 - 8 slices thick-cut bread (such as brioche or challah), slightly stale

→ Custard

02 - 2 cups premium ice cream (vanilla or preferred flavor), 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 - In a large mixing bowl, whisk together melted ice cream, eggs, ground cinnamon, vanilla extract, and salt until smooth and well combined.

02 - Preheat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and allow it to melt.

03 - Dip each bread slice into the ice cream custard, soaking for 10 to 15 seconds per side. Let excess drip off before cooking.

04 - Place soaked bread slices onto the skillet. Cook for 2 to 3 minutes per side until golden brown and caramelized. Add more butter for additional batches as needed.

05 - Transfer cooked slices to a wire rack or serving plate and repeat with remaining bread slices.

06 - Serve warm, topped with maple syrup, fresh berries, and a dusting of powdered sugar if desired.

# Expert Tips:

01 -

The ice cream melts into the egg base, making each slice impossibly creamy inside with caramelized edges that have real depth.
It tastes indulgent without any complicated technique, so even when you're half awake on a weekend morning, you can pull it off.

02 -

Stale bread is your best friend here, because fresh bread will turn to mush the moment it touches the custard.
Medium heat is non-negotiable, since high heat will char the outside before the inside cooks through.

03 -

Let your ice cream soften naturally at room temperature instead of microwaving it, which can scramble the eggs if the temperature gets too high.
Cook on a nonstick surface or use plenty of butter, because the custard can stick if your pan isn't forgiving enough.