Vanilla Ice Cream Brioche French Toast

Method4 steps

1. 1

   Step 1: Put the 4 tbsp vanilla ice cream in a shallow plate and let it soften and melt into a coating liquid. The source allows about 15 minutes for melting; use its actual consistency to decide when it is ready.

   Uses 4 tbsp ready vanilla custard ice cream, about 1 tbsp per brioche slice before melting

2. 2

   Step 2: Heat a frying pan over moderate heat and melt the 2 large knobs of butter. Have the melted vanilla ice cream and brioche ready before the butter begins to brown.

   Uses 2 large knobs butter, for the frying pan

3. 3

   Step 3: Working with the 4 brioche slices, briefly turn each slice in the melted vanilla ice cream to coat both faces. Fresh soft brioche needs only a quick dip; firmer leftover brioche can take slightly longer, but lift it out before it falls apart. Use only the coating liquid needed and leave any unabsorbed excess in the plate.

   Uses 4 slices brioche, about 2 per person · Only enough melted vanilla ice cream to coat the brioche, with excess left in the plate

4. 4

   Step 4: Put the coated brioche in the buttered pan, working in batches if needed. Fry gently on both sides until golden brown and warm through, turning carefully and lowering the heat if the coating colors too quickly. Add a little optional extra butter only if the pan needs it. Serve immediately while warm, about 2 slices per person.

   Uses Only the coated brioche slices, excluding leftover dipping liquid · Hot pan butter, with any unused fat remaining in the pan · More butter only if the pan needs it for later slices