This Brioche French Toast recipe is made with a secret ingredient! This easy-to-follow recipe makes a simple and sweet breakfast treat the whole family will love.
You know how in every close relationship (whether it’s love, friendship or family), there are those funny moments you’ll just never let the other person forget? Whether it’s my best friend’s beef stroganoff carryout box spilling all over her purse, or the time my dad got stuck in a poncho, we tease the ones we love, right?
With my husband, it’s the time he put the ice cream away. In the fridge. Not the freezer. I woke up the next morning to find a carton of ice cream soup in the fridge, and I’ve teased him about it ever since.
Remember when times were simpler when you were a kid, and your parents put the ice cream safely away in the freezer for you? Sigh. But, if you ever find yourself in this situation (or have some ice cream that sat out at a party a tad too long and melted), what should you do?
Allow me to introduce you to this brioche french toast recipe that is made with melted ice cream.
What is brioche french toast?
First, let’s talk about the bread I’ve used here. While French toast can be made with lots of types of bread – baguette, Texas toast, challah, or classic sandwich bread – I strongly believe that the best French toast is made with brioche bread.
What makes a brioche different to most breads?
The main difference between brioche and most other types of bread is simply how many eggs and how much butter is included in a brioche recipe.
While many types of bread (like baguette) don’t include any eggs or butter at all, that isn’t true for brioche. Brioche has LOTS of eggs and LOTS of butter, giving it it’s distinctive yellow color and rich flavor. I consider it almost more of a pastry than a bread, actually. It’s great to use for any type of sweet recipe, such as bread pudding or French toast.
This brioche french toast recipe is made with a secret ingredient – melted ice cream!
There’s really only two parts of any French toast recipe – the bread and the custard. And now that we have the bread part sorted out, let’s discuss the custard.
Most traditional French toast recipes will have you prepare a custard batter (what you’re going to dip the bread into) from eggs, milk or cream, sugar and vanilla extract. But what if you want to have a really lazy Saturday morning and want to make it even simpler?
That’s where a big scoop of melted ice cream comes in to save the day. Because the ice cream already contains milk and sugar (and usually vanilla), you get three ingredients with the ease of one. Just whisk it up with some eggs, and the custard is ready!
How to make brioche french toast:
I highly suggest having a bowl of ice cream on Friday night, and then putting 1 cup of ice cream in a separate bowl and leaving it in the fridge overnight. By the time Saturday morning cartoons come on, the ice cream will be melted and you’re basically halfway to French toast.
Dip each piece of brioche bread into the custard for 15 seconds per side, and then griddle the bread in melted butter until it’s golden brown and delicious looking. So easy!
French Toast and Ice Cream is the best combo.
When it comes to topping French toast, you have a lot of options. But personally, I think ice cream is the best choice! When I think of a lazy Saturday morning where I can forget about the responsibilities of adulthood, two flavors that come to mind are peanut butter and jelly, and crispy cocoa cereal.
Hudsonville Ice Cream has come along with with two brand new breakfast-themed Limited Edition flavors that will indulge your inner kid. While I may have missed National Eat Ice Cream for Breakfast Day by a few days (it was last weekend, but #adulting got in the way), it’s definitely not too late to try their Crispy Cocoa Cereal Ice Cream and Peanut Butter & Jelly Ice Cream. Have a scoop of each on their own, then melt it down and make this brioche French toast recipe, too!
Hudsonville can be found in most grocery stores in Michigan and throughout the Midwest. Check the Scoop Locator on Hudsonville’s website so you can be sure to find which store near you carries the new breakfast flavors. And click here for a coupon that is good for $2 off any two 48 oz flavors of Hudsonville Ice Cream!
- 3 large eggs
- 1 cup ice cream, melted
- 2 tablespoons unsalted butter, divided
- 8 slices brioche bread
- Fresh berries, ice cream, whipped cream, powdered sugar and/or maple syrup, for topping
- In shallow bowl or pie plate, whisk eggs until smooth. Add melted ice cream and whisk until well combined.
- Heat 1 tablespoon butter on griddle or large nonstick skillet over medium heat.
- Working in two batches, dip each slice of bread into egg mixture and allow to soak for 15 seconds per side. Transfer soaked bread to griddle and cook 2 to 3 minutes per side or until golden brown. Repeat process with remaining bread slices and butter.
- Serve French toast with berries, ice cream, whipped cream, powdered sugar and/or maple syrup.
Home Chef Tip: You can use any flavor of ice cream for this recipe, but be aware that whatever flavor you use will definitely be tasted in the final product!
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Serving Size:2 pieces
Amount Per Serving: Calories: 693Total Fat: 38gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 377mgSodium: 652mgCarbohydrates: 68gFiber: 2gSugar: 18gProtein: 19g
More yummy breakfast recipes:
- How To Cook Bacon In The Oven – always good to know!
- Walnut Stuffed Baked Apples – could be for dessert, could be for a sweet brunch.
- Savory Yogurt Three Ways – for when you need a break from sweetness.
- Southwestern Sausage & Cornbread Breakfast Casserole – feeds a crowd, or freezes well!
- Breakfast Cheese Board – cheese for breakfast is a thing. A good thing.
- Easy Cinnamon Roll Casserole from Mighty Mrs.
- Peanut Butter Banana Chia Oatmeal from Eating Bird Food
Disclosure: This is a sponsored post written by me on behalf of Hudsonville Ice Cream. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.