Description[]
Source: MALAI - POOJA BAVISHI
Best. Breakfast. Ever. And nothing that you say can convince me otherwise. Using melted ice cream as the custard base for French toast is not only all sorts of decadent but also introduces the flavor of the ice cream to the morning meal. We debuted this dish for National Ice Cream for Breakfast Day (the very best holiday), and it was so popular that we bring it back every year. You can go conventional on the topping—maple syrup, confectioners’ sugar, whipped cream—but I like to finish my French toast with a scoop of Coffee Cardamom Ice Cream and maybe even some Chocolate Cardamom Sauce.
Ingredients[]
- 2 pints Orange Fennel Ice Cream, melted
- 1 tablespoon cornstarch
- 6 slices brioche or challah bread, each about 1 inch thick
- 3 tablespoons unsalted butter
- Maple syrup, whipped cream, confectioners’ sugar, Chocolate Cardamom Sauce, or Coffee Cardamom Ice Cream, for serving
Directions[]
- Preheat the oven to 200°F.
- Pour the melted ice cream into a 9 x 13-inch baking pan and whisk in the cornstarch until well mixed.
- Lay the bread slices in a single layer on top of the ice cream and press down on them so the bread fully absorbs the ice cream.
- Let sit for 3–4 minutes.
- Flip the bread and let the other side soak for another 3–4 minutes.
- In a nonstick frying pan, melt ½ tablespoon of the butter over medium heat.
- When the butter is hot, using a spatula, carefully transfer a slice of the bread from the ice cream mixture, allowing the excess ice cream to drip off, to the hot pan.
- Fry until the first side is golden brown, about 3 minutes, adjusting the heat as necessary to make sure the bread does not burn.
- Flip the bread with the spatula and fry on the second side until golden brown, about 3 minutes longer.
- Transfer the toasted bread to a sheet pan or ovenproof platter and place in the oven to keep warm.
- Repeat with the remaining soaked bread slices and butter.
- Serve the French toast right away with the topping of your choice.
YIELD: MAKES 6 SERVINGS