I think that whenever I step outside these last few weeks my flesh begins not-so-gently cooking in the sun. This has led to more than a few dinners consisting of cold sandwiches and yogurt. Combine that kind of heat with illness requiring heavy doses of Nyquil, and you get some crazy ideas. Ideas like melting ice cream and using it to make French toast.
Sometimes antihistamines can lead to good ideas.
Ingredients (serves 2)
6-8 slices of baguette, or 3-4 slices challah
1 great big scoop of ice cream (I used vanilla, because Mr. B thought coffee ice cream French toast would be gross. I disagree, but I haven’t had the chance to prove it. But by all means, experiment with the ice cream.)
1 T vanilla
butter, for frying
Start with your ice cream.
Either wander off for a few minutes and let it melt, or microwave it for 30-40 seconds. Mix the egg, vanilla, and salt into the melted ice cream.
Drench each slice of bread in the ice cream mixture for 30-40 seconds. You want them thoroughly soaked.
Melt a thin layer of butter in a large skillet over medium-high heat.
Fry the French toast for about 3-4 minutes on the first side.
Flip them and give them another 2-3 minutes to fry on the second side.
Now, you could go crazy here and serve this with a scoop of ice cream on top. But really, I’ll take any excuse to eat maple syrup. Serve with artichoke hash browns and something very cold to drink.
This was really good. I only needed the stove on for a little more than five minutes (well, for the French toast. I spent a little longer on the hash browns.) and got to eat ice cream while making breakfast for dinner. The ice cream makes the dish very rich and the extra egg enhances that. This is definitely the new way to make French toast.