4-Ingredient Butter Pecan Ice Cream French Toast (2024)

January 10, 2019 By Annie 28 Comments

I scream, you scream, we all scream for 4-Ingredient Butter Pecan Ice Cream French Toast!

Happy New Year, my friends!

It feels nice to be back!

So this is not a typical first post of the New Year for me. Where most years I am all about clean slates, resolutions, and looking forward…this year I’m wanting to linger a bit longer in the sentiments surrounding 2018. Not that I’m not looking forward to the year ahead, I’m just not finished relishing the experiences of our recent past.

So many milestone moments for my troupe. With a 30th anniversary, a graduation, travel, and an abundance of family time – it’s not the kind of year you want to put in your rearview mirror and speed away from. I want to pause and reflect on what I see in that mirror. So I’m pulling over, turning off the engine, and allowing others to whiz by. I am content to sit and ponder and greet the new year in an unhurried fashion. We’re helping Luc move to her new abode this weekend, so contemplating the incredible experience of having her home while she earned her degree these past two years is in the forefront of our thoughts! <3

And you? I would love to know how your year has started!

Now food! Ahhhh, yes! French Toast…

I was perusing recipes with minimal ingredients, and came upon a 3-Ingredient Ice Cream French Toast recipe in Epicurious. It caught my eye and left me curious. Get this – the ice cream acts as the custard. Are you thinking what I’m thinking… ‘Why didn’t I think of that?’

So I had to do it. I had to make this perennial favorite! A breakfast that eats like dessert and feels mighty special!

A perfect recipe to kick off the new year!

Sweet. Simple. Cozy. Delicious.

INGREDIENTS FOR 4-INGREDIENT BUTTER PECAN ICE CREAM FRENCH TOAST: (This won’t be hard to figure out!)

• Challah bread
• Butter pecan ice cream
• Unsalted butter
• Pecans

HOW TO MAKE4-INGREDIENT BUTTER PECAN ICE CREAM FRENCH TOAST:

• Pour melted ice cream in a large baking dish.
• Add bread, turn to coat, let sit for 3 – 4 minutes. Flip bread and let sit for another 3 – 4 minutes until bread is reasonably saturated.
• Heat 2 Tbsp. butter in a large skillet over medium heat.
• Using a slotted spatula, lift bread from the custard allowing the excess to drip back into the dish.
• Transfer to skillet in a single layer and let toast cook until golden and center of the bread springs back when pressed. About 4 minutes per side.
• Serve immediately with a dollop of butter, a scattering of pecans and a light pour of maple syrup.

So here’s the thing…

You will be tempted to eat it straight from the pan, but don’t! Be patient, just for a minute or two. Let it sit, allowing the flavors to meld before diggin’ in.

COOK’S NOTES FOR 4-INGREDIENT BUTTER PECAN ICE CREAM FRENCH TOAST:

• This is a real treat, especially for those of you who lean toward the sweeter side of things. It’s worth noting – this is sweet, but not cloyingly so.
• You can taste the ice cream! So feel free to play around with your favorite flavors.
• Be sure to slice the bread in 1 – 1 1/2-inch slices. This creates a nice texture and bite. If it’s cut too thin, it will be too sweet.
• Syrup is optional. It’s actually quite good with just a dollop of butter.

MORE FRENCH TOAST RECIPES YOU MIGHT ENJOY:

Rumchata French Toast with Warm Berry Compote

Panettone Baked French Toast with Pecan Crumble

I can tell you, this fancy French Toast was a big hit with the fam! We’re already thinking about what ice cream to try next!

Buon Appetito, my friends!

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