Save to Pinterest Last Sunday morning, I stood in my kitchen at 7 AM staring at a half-empty carton of vanilla ice cream and wondering what possessed me to buy premium ice cream when I rarely eat dessert. The house was quiet, everyone still asleep, and that carton sat there melting into a puddle of inspiration. I whisked it with eggs and cinnamon, the way my grandmother used to make her secret French toast, and watched thick brioche slices drink up that sweet, creamy custard like they had been waiting their whole lives for this moment. When the first hit the buttered skillet and that caramelized scent filled the kitchen, I knew breakfast was about to become legendary.
My sister stayed over last weekend and woke up to the smell of cinnamon and butter hitting her nose before she even opened her eyes. She shuffled into the kitchen looking like she needed coffee but ended up with two plates of this French toast instead, mumbling something about how I should open a breakfast shack between forkfuls. We sat at the counter in our pajamas while the morning sun hit those golden brown slices just right, and she admitted she had been skeptical about the ice cream thing until that first bite changed her entire worldview.
Ingredients
- 8 slices thick-cut bread: Brioche or challah works beautifully here, and letting it sit out overnight makes all the difference between soggy and perfect
- 2 cups premium ice cream melted: Vanilla is classic but I have used cinnamon and coffee varieties with incredible results
- 2 large eggs: Room temperature eggs whisk in more smoothly and create that luxurious texture
- 1/4 teaspoon ground cinnamon: Optional but adds such a warm depth that everyone will ask what your secret is
- 1 teaspoon pure vanilla extract: Even if you use vanilla ice cream, this extra hit makes the flavor sing
- Pinch of salt: Never skip this, it cuts through the richness and wakes up all the flavors
- 2 tablespoons unsalted butter: For cooking, because butter makes everything better and creates those gorgeous crispy edges
Instructions
- Whisk the magic custard:
- Pour that melted ice cream into a large mixing bowl and crack in the eggs, cinnamon, vanilla, and salt. Whisk until it looks smooth and glossy, like you just made the smartest breakfast decision of your life.
- Get your skillet ready:
- Heat a large nonstick skillet or griddle over medium heat and toss in 1 tablespoon of butter. Let it melt and foam slightly, but do not let it brown.
- Dip like you mean it:
- Take each bread slice and dip it into the custard for 10 to 15 seconds per side. Lift it and let the excess drip off for a second, but do not wring it out.
- Cook to golden perfection:
- Lay those soaked slices in the butter and cook for 2 to 3 minutes on the first side. Watch the edges turn deep golden brown, then flip and cook another 2 to 3 minutes until both sides look like caramelized magic.
- Keep them warm:
- Transfer cooked slices to a wire rack if you have one, or a plate. Add more butter between batches and keep going until all the bread has been transformed.
- Serve immediately:
- Get these onto plates while they are still hot and crisp. Maple syrup, fresh berries, and powdered sugar are not required but they certainly do not hurt.
Save to Pinterest This recipe saved a rainy Saturday morning when we had guests and zero appetite for running to the store. I pulled out that forgotten ice cream from the freezer door, some slightly stale brioche from the bread box, and within 25 minutes four people were sitting around my table in happy silence except for the occasional appreciative noise. Something about starting your day with breakfast that feels like dessert makes the whole world feel softer and more manageable.
Choosing Your Ice Cream Flavor
Vanilla creates that classic French toast experience, but I have discovered that coffee ice cream adds this incredible mocha undertone that pairs perfectly with maple syrup. Chocolate ice cream turns this into dessert for breakfast, and cinnamon varieties make the house smell like a bakery. The key is using actual premium ice cream with real cream and not too many stabilizers.
The Bread Makes All the Difference
Thick cut bread is nonnegotiable here because thin slices will fall apart when they hit that rich custard. Brioche brings buttery sweetness, challah has that perfect eggy tenderness, and even Texas toast works in a pinch. The slightly stale requirement is not a suggestion, it is what gives you that creamy interior instead of mushy disappointment.
Make Ahead and Storage Secrets
You can mix the custard the night before and keep it in the refrigerator, whisking it again in the morning because the cinnamon tends to settle. Leftovers reheat surprisingly well in a 350 degree oven for about 10 minutes, though the toaster oven works too if you are just heating up one slice. Never microwave unless you want sad, chewy French toast that insults the memory of this glorious recipe.
- Set up a warming tray or low oven if you are cooking for a crowd
- Freeze cooked slices between parchment paper for busy weekday mornings
- Reheat frozen slices directly in the toaster oven for emergency breakfast luxury
Save to Pinterest Life is too short for boring breakfast, and this recipe proves that sometimes the best discoveries happen when you work with what you have.
Recipe FAQs
- → What type of bread works best for this dish?
Thick-cut breads like brioche, challah, or Texas toast are ideal as they absorb the custard well and hold texture without becoming soggy.
- → Can I use any ice cream flavor?
Vanilla or mild-flavored ice creams are best to complement the dish without overpowering it, but experimenting with cinnamon, coffee, or chocolate can add unique notes.
- → How long should the bread be soaked in the custard?
Dipping each slice for 10–15 seconds per side allows the custard to penetrate without making the bread too soft.
- → What cooking fat is recommended?
Unsalted butter is preferred for frying, providing a rich flavor and helping to caramelize the edges beautifully.
- → What toppings complement this dish well?
Maple syrup, fresh berries, and a light dusting of powdered sugar enhance the flavors and add sweetness and freshness.