When my favorite ice cream brand marketed its ice cream as five ingredients, I always thought as a kid, “that’s pretty much what I use to soak bread when I make French toast.” It’s just how you think it would be — amazing! It’s melted ice cream with a dash of cinnamon, all soaked up by a thick slice of brioche and topped with a fast and flavorful strawberry sauce. Oh yeah, and also that store-bought whipped cream. This gets the stamp of approval for “eat this whenever you want!” It’s tempting to eat it all but try to share!
Arrange a rack in the center of the oven and preheat to 275 degrees F.
Put the strawberries, granulated sugar, lemon juice and vanilla in a medium saucepan and cook, stirring occasionally, over medium heat until the sauce coats the back of a spoon, 10 minutes.
Microwave the ice cream in its paper container until softened, 2 minutes. Transfer the ice cream to a 9-by-13-inch baking pan. Whisk in the eggs and cinnamon.
Preheat a large griddle pan or large nonstick skillet over medium heat.
Place 4 slices of the bread in the ice cream mixture and let sit for 30 seconds, then flip and let sit 30 seconds.
Melt 2 tablespoons of the butter on the griddle pan. Add the soaked bread and cook until golden brown, about 2 minutes per side. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Cut each French toast on a diagonal with a metal spatula. Place each triangle cut-side down on the griddle and cook for 30 seconds. Transfer to a rimmed baking sheet and keep warm in the oven while you cook the next batch. Wipe off the griddle pan or skillet with a paper towel. Repeat with the remaining 4 slices of bread, ice cream mixture and 2 tablespoons of butter.
To serve, transfer the French toast to a platter and top with confectioners’ sugar, the fresh and easy strawberry sauce and your favorite whipped cream.
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