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Ice Cream French Toast



– 1 1/2 cups melted Real California ice cream (any flavor, ideally without inclusions), plus 1 to 1 1/2 cups frozen California ice cream (any flavor), divided – 6 large eggs, lightly beaten – 3/4 teaspoon ground cinnamon – 1/2 teaspoon salt – Eight to ten 3/4-inch thick slices challah, brioche, or hearty white sandwich bread like Texas toast – About 6 tablespoons (3/4 stick) Real California unsalted butter – Real California whipped cream, optional – Maple syrup, optional
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Prep time: 10 minutes

Cook time: 20 minutes

In a medium bowl, combine melted ice cream, eggs, cinnamon, and salt. Transfer mixture to a shallow bowl or pie pan.

Working in batches, add 2 or 3 slices of bread to ice cream mixture and soak, turning once, for about 2 minutes.

In a large skillet over medium heat, melt 2 tablespoons butter. Add soaked bread and cook until golden brown, 1 1/2 to 3 minutes per side. Repeat with remaining bread, adding more butter as needed.

Arrange French Toast on plates and top with frozen ice cream. Add whipped cream and maple syrup, if using, and serve. Serves 3 to 4.