On a recent trip to France my daughter and I shared a French toast dessert with caramel sauce and ice cream and thought it was the best dessert ever! It is so simple and so delicious. Also, it is the perfect desert to make for just 2, but the recipe can easily be adjusted to serve more.
French Toast With Ice Cream and Caramel Sauce
2 slices of brioche bread
1 egg
2 tablespoons milk
1/4 teaspoon vanilla
Pinch of salt
1 tablespoons butter
Vanilla ice cream, homemade (see below) or store bought
Caramel Sauce*
In a shallow bowl (I use a pie pan), whisk together egg, milk, vanilla, and salt. Place butter a skillet big enough to fit 2 slices of bread and pre-heat over medium-low setting. Dip the brioche bread into the egg mixture, soaking both sides. Transfer bread to the pre-heated skillet and cook until golden brown on both sides. Serve immediately topped with a scoop of ice cream and drizzled with caramel sauce.
*Use your favorite store bought caramel sauce to keep it simple.
Vanilla Ice Cream
This recipe is from the Cuisinart booklet that came with our Flavor Duo ™Frozen Yogurt-Ice Cream & Sorbet Maker. It would work well with any one quart electric ice cream maker.
3/4 cup milk, well chilled
2/3 cup granulated sugar
1-1/2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract, to taste*
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn the machine ON, pour the mixture into the freezer bowl of the ice cream maker, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours. (Freezing ice cream until firm is what a recipe means if it say to "ripen" ice cream).
This recipe is from the Cuisinart booklet that came with our Flavor Duo ™Frozen Yogurt-Ice Cream & Sorbet Maker. It would work well with any one quart electric ice cream maker.
3/4 cup milk, well chilled
2/3 cup granulated sugar
1-1/2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract, to taste*
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn the machine ON, pour the mixture into the freezer bowl of the ice cream maker, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours. (Freezing ice cream until firm is what a recipe means if it say to "ripen" ice cream).
*Vanilla bean can be substituted for the vanilla extract. Just add vanilla bean caviar that is scraped out of one whole vanilla been instead of the vanilla extract.
