Overnight Ice Cream French Toast with Cinnamon Banana Syrup
Indulge in pure breakfast decadence with this Overnight Ice Cream French Toast with Cinnamon Banana Syrup, a recipe that transforms mornings into a gourmet experience. Featuring a rich custard base made from melted vanilla ice cream, whole milk, and warm spices, this French toast reaches a new level of creamy, custardy perfection. Prepared the night before, the thick-cut brioche or challah absorbs all the luscious flavors, making it effortless to whip up a golden, buttery pile of French toast in the morning. To top it off, a divine cinnamon banana syrup—made with fresh bananas, maple syrup, and brown sugar—adds a caramelized sweetness that perfectly complements the dish. This make-ahead breakfast is ideal for family gatherings or special brunches, offering a delightful balance of convenience and indulgence.
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Recipe Information
Ingredients
- 2 cups Vanilla ice cream
- 1 cup Whole milk
- 4 pieces Large eggs
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 8 pieces Thick-cut bread slices (brioche or challah recommended)
- 2 tablespoons Unsalted butter (for frying)
- 3 medium Bananas (sliced)
- 1 cup Maple syrup
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon (for syrup)
- 1 pinch Salt
Instructions
In a medium saucepan, melt the vanilla ice cream over low heat until it becomes liquid. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the melted ice cream, milk, eggs, ground cinnamon, and vanilla extract until well combined.
Place the bread slices in a single layer in a large shallow baking dish. Pour the custard mixture over the bread slices, ensuring each piece is fully coated. Cover the dish with plastic wrap and refrigerate overnight.
The next morning, preheat a large skillet or griddle over medium heat and add 1 tablespoon of butter.
Working in batches, cook the soaked bread slices for about 3-4 minutes on each side, or until they are golden brown and cooked through. Add the remaining tablespoon of butter to the skillet as needed.
While the French toast is cooking, prepare the cinnamon banana syrup. In a small saucepan over medium heat, combine the maple syrup, brown sugar, ground cinnamon, and a pinch of salt. Stir until the sugar dissolves and the mixture is heated through.
Add the banana slices to the syrup and cook for 2-3 minutes, stirring gently, until the bananas are softened but not mushy.
Serve the French toast warm, topped with the cinnamon banana syrup. Optionally, garnish with powdered sugar or whipped cream.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 99.1 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 255 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
