Ice Cream French Toast

I discovered this trick by accident one Sunday morning when I melted vanilla ice cream for a milkshake and decided on a whim to use it as the custard for French toast. The result was so ridiculously rich and custardy that I nearly dropped my spatula. It turns out that premium ice cream has everything you need—fat, sugar, emulsifiers—to create the most luscious French toast imaginable, with edges that caramelize like something from a dream.

The first time I made this for friends, I didn't mention the ice cream until they'd taken a bite and their eyes went wide. Someone asked if I'd added cream cheese to the mixture, and when I said no, just melted ice cream, the whole table got quiet for a second before everyone started laughing and demanding the recipe. That moment cemented it for me—this wasn't just breakfast, it was a conversation starter.

Ingredients

• Thick-cut bread (brioche or challah), slightly stale: Using slightly stale bread is the secret because fresh bread absorbs liquid too quickly and turns soggy, while day-old bread soaks up just enough custard to stay creamy inside while crisping up on the outside.
• Premium ice cream, melted: The quality matters here because cheaper ice cream has weird additives that taste off when heated, while good vanilla (or any flavor you love) becomes liquid gold when melted.
• Eggs: These bind everything together and add richness, so don't skip them even though the ice cream is already creamy.
• Cinnamon and vanilla extract: These are optional but honestly make the whole thing smell incredible as it cooks, so I rarely leave them out.
• Unsalted butter: The salt in the butter is minimal, so I use unsalted to keep control of the seasoning, plus it browns beautifully in the pan.

Instructions

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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Melt and mix your custard:

Pour the melted ice cream into a bowl with the eggs, cinnamon, vanilla, and salt, then whisk until everything is smooth and you don't see any streaks of egg white. This takes maybe two minutes and sets you up for success.

Heat your pan gently:

Melt the butter over medium heat in a large skillet or griddle, letting it foam slightly but not brown. You want it hot enough to sizzle when the bread hits the pan, but not so hot that the outside burns before the inside cooks through.

Soak with intention:

Dip each bread slice into the custard for about 10 to 15 seconds per side, letting gravity do some of the work as excess drips back into the bowl. If you soak too long, the bread gets waterlogged; too short, and the inside stays dry and boring.

Cook until golden:

Place the soaked slices onto the hot skillet and listen for that satisfying sizzle, which means the edges are already starting to caramelize. Cook for 2 to 3 minutes per side, watching the color deepen to a rich golden brown before you flip.

Rest and serve:

Transfer each piece to a wire rack or warm plate so the bottom doesn't keep cooking on the hot pan. Serve while still warm with whatever toppings call to you.

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I'll never forget when my sister tried this at my place and said it tasted like eating a cross between French toast and crème brûlée. That's when I realized this dish lives in this magical middle ground where comfort food becomes elegant enough for a special occasion without requiring you to act like a professional baker.

Choosing Your Ice Cream Flavor

Vanilla is the classic choice and honestly perfect as a blank canvas, but don't be afraid to experiment with cinnamon, coffee, or even salted caramel ice cream for something unexpected. I once used a lavender honey flavor and it was weird in the best way—it turned breakfast into something almost floral and contemplative. The ice cream flavor becomes amplified by the heat, so choose something you actually enjoy eating cold because you'll be enjoying it hot.

The Bread Question

Brioche, challah, and Texas toast are the holy trinity here because they're sturdy enough to hold the custard without disintegrating and have enough richness that they don't need much help tasting good. Honestly, I've used thick slices of regular sandwich bread in a pinch and it worked fine, but the elevated breads really do make a difference—they have more fat and structure, which means they fry up with better texture and taste less like you're eating custard-soaked gym socks. Buy your bread the day before you plan to make this, leave it uncovered on the counter, and by morning it'll be in that sweet spot of stale without being rock hard.

Toppings and Combinations

This is where you get to have fun and make it your own, because the French toast base is rich enough to handle bold toppings without getting overwhelmed. Maple syrup is the obvious choice, but fresh berries cut through the richness beautifully, and a light dusting of powdered sugar catches the light and makes everything look fancy. Whipped cream adds another layer of luxury, while honey or a drizzle of caramel sauce will send you even deeper into indulgence.

• Fresh berries like strawberries, blueberries, or raspberries add tartness that balances the sweetness perfectly.
• A tiny sprinkle of fleur de sel on top can surprise your taste buds and remind you that sweet needs a whisper of salt to really sing.
• Toasted nuts or granola add crunch and keep the texture from being too uniformly soft.

Keep spatulas, spoons, and cooking tools organized and within reach while preparing meals.

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This recipe became my go-to when I want to feel like I've done something special for the people I cook for, even though it's genuinely one of the easiest things you can make. It's the kind of dish that tastes like you spent hours in the kitchen when really you just had a clever idea and the guts to try it.

Recipe Questions & Answers

→ What type of bread works best?

Thick-cut breads like brioche or challah are ideal, preferably slightly stale to absorb the custard well without becoming soggy.

→ Can I use any ice cream flavor?

Yes, vanilla is classic, but cinnamon, coffee, or chocolate ice cream can add unique flavors to the custard base.

→ How long should the bread soak in the custard?

Soak each slice for about 10–15 seconds per side to ensure thorough absorption without becoming too soggy.

→ What cooking fat is recommended?

Unsalted butter is preferred for frying, lending a rich flavor and helping to achieve caramelized edges.

→ How can I enhance the serving presentation?

Top with maple syrup, fresh berries, and a light dusting of powdered sugar for added sweetness and color contrast.