Ice Cream French Toast
Bread soaked in melted vanilla ice cream and cooked in butter until golden makes a fast and simple French toast, served with sliced banana and maple syrup.
Serves 1
Ingredients
- 1 to 1½ cups vanilla ice cream, melted
- 1 slice firm white bread
- 1 tablespoon unsalted butter
- ½ banana, sliced
- 1 to 2 tablespoons maple syrup
Method
- Pour the melted ice cream onto a serving plate and dip the bread in it, turning it to soak on both sides. Let the bread rest for a couple of minutes so that it absorbs as much of the ice cream as possible.
- In a small skillet, melt the butter over medium-high heat. Add the bread, lower the heat to medium-low and cook until golden, about 2 minutes. Turn the bread and cook again on the other side, another 2 minutes. Return the toast to the same plate with any remaining melted ice cream. Top with the slices of banana and drizzle with maple syrup. Serve immediately.
Notes
At some point back in the 1950s, I was the breakfast cook at the Hôtel Plaza Athénée in Paris. We made a lot of French toast, and to go faster, I would melt the very eggy ice cream from the pastry kitchen, to make it. Here, I’m using vanilla ice cream, but you can use any flavor you like for this fast and simple version. I love bananas with this, but berries and most fruit work well.
