Description
Weekends are busy, so give yourself a break from time-consuming brunch recipes and make this three-ingredient French toast. It's so good, I even make it on special days.
Ingredients
- 1 loaf challah bread
- 24 ounces vanilla ice cream, softened
- 4 teaspoons ground cinnamon
- 1/2 tablespoon butter
Directions
- Place the ice cream in a large rectangular microwave-safe dish and microwave on low power for 60 seconds. Stir and repeat until the ice cream has liquefied. Stir half of the cinnamon into the melted ice cream. Set the dish aside.
- Slice the challah bread into 1/2-inch slices. Set aside.
- Melt the butter in a large nonstick skillet over low-medium heat. One by one, dunk the slices of bread into the ice cream, making sure they are fully coated. Then transfer the bread to the skillet.
- Cook for 3 to 5 minutes per side. (When the cream of the ice cream starts to evaporate, this should be about the time to flip.) Repeat with the remaining bread.
- Let the french toast cool on a rack for 2 to 3 minutes to keep the crust from getting soggy. Sprinkle with the remaining cinnamon and serve with any of the optional toppings.
