Recipe courtesy of
Dave Mechlowicz
for
Food Network Kitchen
Recipe courtesy of
Dave Mechlowicz
for
Food Network Kitchen
Watch how to make this recipe.
Dessert French Toast with Strawberries and Cream
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 760
- Total Fat
- 33 g
- Saturated Fat
- 17 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 6 g
- Sugar
- 39 g
- Protein
- 18 g
- Cholesterol
- 228 mg
- Sodium
- 551 mg
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!
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 760
- Total Fat
- 33 g
- Saturated Fat
- 17 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 6 g
- Sugar
- 39 g
- Protein
- 18 g
- Cholesterol
- 228 mg
- Sodium
- 551 mg
Ingredients
Directions
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25m
Easy
CLASS
- 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.
