6 slicesFrench bread (baguette)(each slice was 2.5 inches (6cm) wide, sliced about ¾ inch (2cm) thick)
1cup(250 ml) vanilla ice cream, melted
Optional - Jam Syrup
2tablespoonsstrawberry jam
Instructions
Melt the ice cream: Leave it out at room temperature until fully melted, or warm gently in the microwave (about 20–30 seconds) or on the stove over low heat, just until pourable, not hot.
Dip the bread: Lightly dip both sides of each slice into the melted ice cream. Don’t soak it, just a quick dip is enough.
Cook: Heat a nonstick or cast iron pan over medium heat. If your pan isn’t nonstick, it’s best to add a little butter or spray to help prevent sticking. Even with nonstick, you can still add 1 teaspoon of butter for extra flavor and browning. Cook each slice for 2–3 minutes per side, until golden and crisp.
Optional -Jam syrup
Make the jam syrup: Warm a small pan over medium heat, then remove it from the heat. Add the jam and leave it in the warm pan for 30 seconds to 1 minute. That gentle heat is enough to soften it, no need to let it bubble or cook. Stir until smooth and syrupy.
Serve: Plate the mini French toast and drizzle or swirl the jam syrup over the top. I used a piping bag for the swirl, but a spoon works just as well.Add berries, chopped nuts, or powdered sugar if you like.
Recipe Notes
The French bread (baguette) I used was about 2.5 inches (6cm) wide and sliced about ¾ inch (2cm) thick. If your loaf is larger, just cut the slices in half or quarters after cooking. No need to trim the crusts, they help the slices hold their shape while cooking.
To make more: Just double or triple the ingredients. For example, 2 cups of melted ice cream and 12–16 slices of bread will serve about 4 people.
Ice cream: Vanilla is classic, but creamy flavors like cinnamon or caramel work too.
Want more ways to bake with ice cream? Try my 2 ingredient ice Cream Bread — no eggs, no yeast, just stir and bake.