Croissant French Toast with Ice Cream Custard
This croissant French toast is made with a rich ice cream custard for the perfect soft, buttery interior and golden crisp edges. It’s an easy, elevated twist on classic French toast that feels special but comes together quickly.
Equipment
- large mixing bowl
- whisk or fork
- griddle or skillet
- spatula
Ingredients
- 1 loaf croissant bread (about 10-12 slices)
- 6 large eggs
- 1/2 cup vanilla ice cream
- 1/4 cup creamer
- 2 tbsp vanilla extract
- 1 tbsp vanilla bean paste
- 1-2 tsp cinnamon
- monk fruit sweetener, to taste
- butter (for greasing pan)
Optional For Serving
- maple syrup
- fresh raspberries and blackberries
- whipped cream
Instructions
- Prepare the bread. Lightly toast the croissant bread slices and allow them to cool before dipping. This helps the bread hold up to the custard mixture.
- Make the custard. In a large bowl, combine the eggs, vanilla ice cream, creamer, vanilla extract, vanilla bean paste, cinnamon, and monk fruit sweetener.
- Mix well. Smash the ice cream with a fork or whisk while mixing so it melts and blends into the custard.
- Heat the pan. Heat a griddle or large skillet over medium heat and lightly butter the surface.
- Dip the bread. Dip each slice of croissant bread into the custard mixture, coating both sides.
- Cook the French toast. Place the dipped bread on the hot griddle and cook for about 2–3 minutes per side, until golden brown.
- Serve. Stack the croissant French toast and serve with maple syrup, berries, and whipped cream if desired.
Notes
- Toasting the croissant bread first keeps it from becoming soggy.
- The melted ice cream adds extra richness and sweetness to the custard.
- Croissant bread creates a soft interior with crisp edges when cooked.