The first time Hubby and I went to NYC we found ourselves in this fabulous diner in Chelsea for breakfast, one of those ones in a long railway car, all retro and shiney, and had quite possibly the most delicious french toast ever. It was so good that we had to ask the staff what on earth they had done to it … turns out the magic was using melted vanilla ice cream instead of milk… the crazy geniuses!
Needless to say we couldn’t go back to ‘bog standard’ french toast after that so now on celebratey type days, or ‘just because’ at the weekend, Hubby rustles us up a plate of these as a wee treat.
Hubby’s also done these with a wee hint of orange, or made a french toast sandwich with a banana filling, but I think they are fantastic just as they are, with maple syrup and and a pat of butter melting away on top. My absolute favourite though is to add a couple of rashers of American streaky bacon on top of the syrup and butter which, if you like salty/sweet combos, elevates this to a whole new level of delicious 🙂
Healthy this most definitely is not, but when breakfast tastes this damn good you really don’t care 😉 And I promise, a plate of these will put a big ass smile on your face all day!
- 1 sourdough boule, sliced to 3/4 inch thick slices
- 1 pint good quality vanilla ice cream
- 1 large egg, beaten
- 1 tsp vanilla extract
- Ground cinnamon, to taste
- Optional: 1/2 tsp orange extra, or a bit of orange zest, for a lighter flavour
- Maple Syrup
- Start by melting the ice cream in the microwave until it’s a nice, soupy consistency – you may not need the whole pint depending on how much french toast you intend to make.
- In a mixing bowl, whisk the egg and add the vanilla extract and cinnamon (and orange extract/zest if you’re using them) and whisk gently again to combine. Next, add the melted ice cream and whisking gently again to combine everything – do not overmix as this will toughen the egg and you’ll end up with a more custardy bread.
- Dip the brioche slices in the melted ice cream and egg mixture, letting the slices rest for a few seconds on each side.
- Melt a bit of butter in a heated frying pan and place the eggy brioche slices in the pan. Cook for about 30 seconds on each side over a medium-high heat, turning as needed to prevent burning. When the slices are lightly browned, they’re good to take off of the heat.
- To serve, lather the slices with butter and warm maple syrup. Or top with sliced berries and sprinkle with icing sugar, or warm some jam to make a fruit syrup to pour over.