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A slice of french toast topped with a pat of butter and maple syrup.

Jacques Pepin’s Ice Cream French Toast

Jacques Pepin came up with this recipe for french toast when he was a young chef in charge with making breakfast and it simply uses melted vanilla ice cream. Genius.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Dessert
Cuisine American, French
Servings 2
Calories 242 kcal


  • ½ C. vanilla ice cream, melted
  • 2 slices sandwich bread
  • butter for frying
  • maple syrup


  • Scoop about 1/4 of a pint of ice cream onto a plate and place in the microwave for ~30 seconds or until melted
    Melted vanilla ice cream poured onto a plate.
  • Place one slice of bread into the melted ice cream.  Turn the bread over and let it sit for 1-2 minutes to absorb the ice cream.
    A slice of white bread sitting in a pool of melted vanilla ice cream.
  • Use the remaining ice cream and repeat for the second slice.
  • Warm a frying pan on low heat and add 1 T. of butter.  When the butter is melted add the ice cream soaked bread.  I would recommend cooking the slices one at a time. 
    A slice of cream soaked bread frying in butter in a non-stick skillet.
  • Gently fry the bread, checking periodically with a spatula for doneness.  You’re looking for a golden brown color.  Flip the bread and cook for another 1-2 minutes. 
    A golden brown slice of french toast in a non-stick frying pan.
  • Take the french toast out of the pan and it may be plated on any leftover melted ice cream.  Top with real maple syrup or powdered sugar.  Serve warm.




Calories: 242kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 223mgPotassium: 148mgFiber: 1gSugar: 14gVitamin A: 434IUVitamin C: 1mgCalcium: 142mgIron: 1mg
Keyword breakfast, easy meals
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