Breakfast: 3-Ingredient Ice Cream French Toast

Recipe by /contributors/molly-baz In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper). Velvety ice cream provides a shortcut custard for this rich and satisfying v

Ingredients

1 pint vanilla ice cream (not gelato), melted
4 (1 –1 1/2"-thick) slices challah or brioche
5 tablespoons unsalted butter, divided

Instructions

Preheat oven to 250 °F. Pour ice cream into a large baking dish. Add bread, turn to coat, then let sit 3 minutes. Flip bread and continue to soak until saturated but not soggy, about 3 minutes more.
Heat 2 Tbsp. butter in a large skillet over medium. Using tongs, carefully lift 2 bread slices from custard, letting excess drip back into dish. Transfer to skillet in a single layer and cook until golden brown and the center of toast springs back when pressed, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; keep warm in oven until ready to serve. Repeat with 2 Tbsp. butter and remaining bread. Top toasts with remaining 1 Tbsp. butter and serve.

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