30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Ice Cream Bread French Toast
Ice Cream Bread French Toast
Ice Cream Bread French Toast
⏱1h
👥4
🔥650 cal
Hard
🍽️French
A luxurious take on Ice Cream Bread French Toast, using brioche ice cream bread, a rich custard, homemade salted caramel, and a sprinkle of fleur de sel.
8 slicesBrioche Ice Cream Bread - homemade or high-quality bakery
A luxurious take on Ice Cream Bread French Toast, using brioche ice cream bread, a rich custard, homemade salted caramel, and a sprinkle of fleur de sel.
First, prepare the Salted Caramel: In a heavy-bottomed saucepan, combine Granulated Sugar and Water. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. Carefully whisk in Heavy Cream (it will bubble vigorously). Remove from heat and whisk in Butter and Fleur de Sel. Let cool slightly.
In a bowl, whisk together all Custard ingredients until well combined.
Dip each slice of Brioche Ice Cream Bread into the Custard mixture, ensuring both sides are coated. Let the bread soak for about 1-2 minutes per side.
Heat Clarified Butter in a large skillet or griddle over medium-low heat.
Cook the soaked Ice Cream Bread slices for 4-5 minutes per side, or until golden brown and cooked through.
Serve immediately, drizzled with Salted Caramel and sprinkled with Fleur de Sel.
Ingredients
4
8 slicesN/ABrioche Ice Cream Bread - homemade or high-quality bakery
3360Large Egg Yolks
1 cup240Heavy Cream
1/4 cup60Granulated Sugar
1 tbsp15Bourbon
1 tsp5Vanilla Extract
PinchN/AGround Cardamom
4 tbsp60Clarified Butter
1 cup200Granulated Sugar
1/4 cup60Water
1/2 cup120Heavy Cream
2 tbsp30Unsalted Butter - cubed
1 tsp5Fleur de Sel
To tasteN/AFleur de Sel
Equipment
Heavy-Bottomed Saucepan
Whisk
Large Skillet or Griddle
Spatula
Bowl
Instructions
First, prepare the Salted Caramel: In a heavy-bottomed saucepan, combine Granulated Sugar and Water. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. Carefully whisk in Heavy Cream (it will bubble vigorously). Remove from heat and whisk in Butter and Fleur de Sel. Let cool slightly.
In a bowl, whisk together all Custard ingredients until well combined.
Dip each slice of Brioche Ice Cream Bread into the Custard mixture, ensuring both sides are coated. Let the bread soak for about 1-2 minutes per side.
Heat Clarified Butter in a large skillet or griddle over medium-low heat.
Cook the soaked Ice Cream Bread slices for 4-5 minutes per side, or until golden brown and cooked through.
Serve immediately, drizzled with Salted Caramel and sprinkled with Fleur de Sel.
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