East Meets The West French Toast
created by: Anonymous

Instructions

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    A) FRENCH TOAST: Preheat oven to 250°F. Pour ice cream into a large baking dish. Add bread, turn to coat, then let sit 3 minutes. Flip bread and continue to soak until saturated but not soggy, about 3 minutes more.
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    Heat 2 Tbsp. butter in a large skillet over medium. Using tongs, carefully lift 2 bread slices from custard, letting excess drip back into dish. Transfer to skillet in a single layer and cook until golden brown and the center of toast springs back when pressed, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; keep warm in oven until ready to serve. Repeat with 2 Tbsp. butter and remaining bread. Top toasts with remaining 1 Tbsp. butter and serve.
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    B) ICE CREAM: 1. Put the pistachios in the freezer.
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    2. Heat the remaining ingredients over low heat until the sugar is dissolved and it begins to steam. Briskly whisk for one minute.
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    3. Chill all ingredients in the refrigerator for 30 minutes.
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    4. Use an ice cream maker, or if not available, simply place in the freezer and stir every fifteen minutes until frozen.
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    5. When the ice cream is almost done, drop in the and/or pistachios, if using. Serve in frozen bowls and garnish with candied rose petals.
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    Alternatively, freeze 3/4's of the liquid portion, then place in a vitamix or high end blender with the remaining 1/4. Mix in the solid ingredients.
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    C) Toppings: Mix dates, pistachios, almonds, orange skin shavings in a bowl.
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    D) Putting it All Together: Put the french toast on a plate. Drizzle maple syrup on top. Sprinkle white chocolate pieces on top. Put 3 scoops of ice cream on top, covering the french toast. Drizzle a lot of melted white chocolate on top. Finally, finish by topping the edges and the top of the dish with whipped cream.


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Ingredients

  • 1 pint Vanilla Ice Cream
  • 4 (1â1 1/2"-thick) Challah Bread
  • 5 tablespoons Unsalted butter, divided
  • 1 tablespoon Warmed Maple Syrup
  • 1 teaspoon Cardamon
  • 3 cups Heavy Cream
  • 1/4 cup Pistachio
  • 2/3 cup Raw Sugar
  • 1 teaspoon Rose Petals
  • 2 tablespoons Rose Water
  • 1/4 cup Skim Milk Powder
  • 6 Toasted Seedless Dates
  • A Pinch Pistachios
  • A Pinch Almonds
  • 1 The Shavings of A Cold Orange
  • A Sprinkle White Chocolate Pieces
  • A cup Melted White Chocolate Candy Melts
  • One Bottle (don't use all) Whipped Cream
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