Ingredients
Scale
- 8–10 slices of thick-cut bread (Texas Toast or Brioche works best)
- 2 cups high-quality vanilla ice cream, completely melted
- 2 tablespoons unsalted butter, melted (for the pan)
Instructions
- Preheat your oven to 400°F (200°C). Grab a large rimmed sheet pan and pour the melted butter onto it, spreading it evenly across the surface to prevent sticking and to help the bread crisp up. Take your thick-cut bread slices and cut each one into three even strips to create the “sticks.” Ensure your vanilla ice cream is fully melted to a liquid consistency in a shallow bowl.
- Quickly dip each bread stick into the melted ice cream. You want to coat all sides but avoid over-soaking them, which can make the French toast soggy. Arrange the coated sticks in a single layer on the prepared sheet pan. Make sure they are not touching so the hot air can circulate around them, creating that desired crispy edge.
- Place the pan in the oven and bake for 10 to 12 minutes. Carefully flip each stick using a spatula, then bake for another 8 to 10 minutes until they are golden brown and slightly firm to the touch. Remove the pan from the oven and let the sticks rest for a minute to set. Serve them warm with a side of maple syrup or a dusting of powdered sugar.
- Cook Time: 25 minutes