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Ingredients

• 4 slices Thick Sliced Bread (day‑old or slightly stale for better absorption)
• 2 cups Vanilla Ice Cream (softened; roughly one full tub (1 pint))
• 1 tsp Ground Cinnamon (freshly ground for best aroma)
• 2 tbsp Maple Syrup (pure maple syrup)
• 1 tbsp Unsalted Butter (for pan, melted)

Instructions

1. Gather and Prepare Ingredients

   Set out the bread, softened ice cream, cinnamon, maple syrup, and butter. Measure the cinnamon and syrup, and have the butter ready for melting.

   Time: PT3M

2. Preheat Skillet

   Place the skillet over medium heat and add the butter. Let it melt and coat the surface.

   Time: PT2M

   Temperature: medium heat

3. Coat Bread in Ice Cream

   One slice at a time, dip the bread into the softened ice cream, ensuring both sides are fully coated. Let excess drip back into the bowl.

   Time: PT2M

4. Cook First Side

   Lay the coated bread slice in the hot skillet. Cook for 2‑3 minutes until the bottom is golden‑brown and crisp.

   Time: PT3M

   Temperature: medium heat

5. Flip and Cook Other Side

   Using the spatula, flip the toast and cook the other side for another 2‑3 minutes until golden.

   Time: PT3M

   Temperature: medium heat

6. Add Cinnamon

   Immediately sprinkle the hot toast with the measured cinnamon, allowing it to adhere to the melted ice‑cream crust.

   Time: PT1M

7. Drizzle Maple Syrup

   Finish each slice with a generous drizzle of maple syrup.

   Time: PT1M

8. Serve

   Transfer the French toast to a plate and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

8 g

Carbohydrates

70 g

Fat

22 g

Fiber

2 g