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Buzz Feed
15-07-2025
- Entertainment
- Buzz Feed
I Tried The Vanilla Ice Cream French Toast Hack
For centuries, families across the globe have started their mornings by soaking slices of day-old bread in eggs and sweetened cream and frying them until crispy and caramelized…or something of the sort. Centuries ago, according to the ancient Roman cookbook known as Apicius, their long-gone civilization sweetened milk with honey, dusting the toast with cinnamon after frying. In the 18th century, legend states that an innkeeper known as Joseph French popularized the dish, giving it the name we call it today: French toast. Given French toast's long history, it was only a matter of time until someone took a different approach, one that could only thrive in the digital age. In April, the TikTok account @joshandmomma, a mother/son duo uploading their daily eats and cooking hacks to the internet, shared a video with their take on the ultimate French toast: slices of white bread, dunked and soaked in a carton of melted vanilla ice cream, and fried until crisp. While they were not the first TikTok account to share this unconventional method, their video quickly went viral and has been viewed over 30 million times, with other accounts sharing their riff on the hack. TikTok user @ashleymarkletreats slathered heaps of Nutella in between her bread before soaking and frying, and the official Breyers Ice Cream account even gave it a shot. While the video is shocking at first glance, the science behind it makes sense. After all, ice cream is nothing more than a frozen custard made from sweetened cream and eggs, the same ingredients used in French toast. What turned me off to the idea was not having control over how sweet the final product would end up being. Personally, I prefer my French toast sweetened with lots of maple syrup and little to no sugar used in the cream base itself. Still, I was too curious not to give it a try. I made my way to my local Dumbo Market and settled on a pint of Häagen-Dazs and a loaf of sliced brioche (which, I knew, would yield several peanut butter and jelly sandwiches over the coming days — huge win). When I got back home, I left the pint of vanilla ice cream on the counter to totally defrost, and an hour and a half later, I was left with a melted soup of cream and sugar. I preheated my cast iron skillet, the pan that I typically make any other French toast in, and got to dunking. The brioche was light and airy, and I didn't want to risk over-sogging the bread, so I quickly dunked the slices on both sides and set them in the pan to fry. The melted ice cream began bubbling and dancing in the pan in an irregular way. Hey, you! Wanna cook 7,500+ recipes in step-by-step mode (with helpful videos) right from your phone? Download the free Tasty app right now. In the cast iron skillet, the slices stuck to the bottom of the pan, and it was difficult for the toast to maintain its structure... ...so I tried it again in a non-stick pan, which proved far better results. I plated my French toast, drizzling it with warm maple syrup, and went in for a taste. Taking my first bite, I dreaded the words that I knew I would eventually have to write here for you, BuzzFeed Tasty reader. The unfortunate fact of the matter is that what I expected to be a saccharin explosion of sugar and maple proved to be a miraculously innovative take on a beloved breakfast. The ice cream French toast, as difficult as it is for me to say, is actually very good. To my surprise, I didn't find the dish to be too sweet, which I credit to the fact that I don't find Häagen-Dazs to yield overly-sweet flavors of ice cream. Reading the list of ingredients on the back of the pint, I found that they were all the same ingredients that I would include in French toast if I were making it in a more traditional way. If you were to try this at home, settle on a pint that lists ingredients you can pronounce, free of preservatives and sugar alternatives. Still, I doubt I'll find myself returning to the viral ice cream French toast hack. While it may live in the centuries-long historic records of French toast variations like the ancient Romans' did, I find its relevance exists solely due to its virality. Like the Ice Bucket Challenge or 'Renegade' dance that came before it, I believe this French toast hack may not stand the test of time. For my money, I'll crack a few eggs with some cream into a bowl and get to cooking. Would you try this French toast "hack"? Give me all your thoughts in the comments. For more ~creative~ French toast recipes, download the free Tasty app, where you can find anything from cinnamon bun to strawberry cheesecake versions of everyone's favorite breakfast.
Japan Today
11-05-2025
- General
- Japan Today
Challah French toast is simple but indulgent breakfast to make mom on Mother's Day
By KATIE WORKMAN Cooking for your mom on Mother's Day is probably the best gift ever for a lot of moms. Sure, we're delighted to get flowers, or a lovely box of chocolate, or a new power drill, but what we really want is to be taken care of for one single, blessed day. Just kidding, we know you love us. Now cook something to prove it. A chill brunchy breakfast is a great way to go. And, by the way, it doesn't have to be in bed. In fact, having balanced a toddler, a mug of hot coffee and a plate of eggs on my lap while lying in bed in years past, I can say that's challenging, even when charming. The smell of French toast cooking up on the stove should make a morning person out of anyone. There are few breakfasts that feel as indulgent, but it couldn't be easier to make! In some parts of the world, French toast is called 'eggy toast,' 'Bombay toast,' 'gypsy toast' and 'poor nights of Windsor.' In France, it is actually called 'pain perdu,' which means 'lost bread,' as the bread is dunked into an eggy custard to soak for a while. Besides, the name French toast probably has nothing to do with France -– the most reasonable story is that a man named Joseph French invented it. Whatever you call it, it's a fan favorite. Challah is far and away my favorite bread to use for making French toast. The bread is made with eggs, so it is richer than plain white loaves, and the middle becomes almost custardy in texture when it is soaked in a milk and egg mixture and griddled up on a pan. Brioche is another egg-based bread that is a great choice. And you can definitely use a plain Pullman loaf, a firm white bread, if you like – just make sure your slices are nice and thick. Use bread that is a bit on the dry side, meaning it needs to be a few days old. When I have a fresh challah, I simply slice it 3/4-inch thick and leave the slices on the counter for about 24 hours to dry out a bit. Flip them sometime in the middle of the day so both sides have a chance to air dry. Or put them on a wire rack, and then you can just let them dry without having to flip them. And it should be said that French toast leftovers heat up nicely in the microwave, so make a few extra pieces for later in the week. — Mix the custard batter thoroughly so you don't get patches of just egg or milk. — Use two skillets to make the cooking go faster, especially if you are making it for a crowd. — Your bread slices should be around ¾-inch thick, and no more than 1-inch thick. Thinner slices might get too soggy in the custard dip and fall apart. Thicker slices are hard to cook through properly. — Soak the bread for just long enough: too long and it will get soggy and disintegrate, too short and the milk and egg mixture won't penetrate to the center of the bread, offering that custardy texture in the middle. — Use moderate heat: too high and the bread will burn on the outside, too low and it won't get that nicely browned crusty exterior. — Preheat the pan. Again, this will allow for the nice browned exterior. — Use a heavy skillet if possible, which holds heat more evenly. Cast iron is perfect, regular or enameled. The recipe: Serves 6 Ingredients 3 large eggs 1 tablespoon pure vanilla extract ½ to 1 teaspoon ground cinnamon (optional) 3 tablespoons sugar ½ teaspoon salt 2 cups milk (I prefer whole) 1 loaf slightly stale challah, sliced ¾ inch thick About 4 tablespoons butter for cooking, divided For serving (pick and choose, or combine) Maple syrup Confectioners' sugar Berries or chopped soft fruit, like ripe peaches or nectarines Directions Use a whisk or a fork to beat the eggs in a wide shallow bowl or baking pan. Beat in the vanilla, cinnamon (if using), sugar and salt. Add the milk and whisk to combine thoroughly. Heat a very large skillet over medium heat. While the skillet is heating up, place a piece of the challah in the milk mixture and let it sit for about 1 minute. Flip the bread and let soak for another minute. If your bread is very dry, it might need to soak for longer. Take it out when it is soaked through, but not mushy. When the skillet is quite hot, take the bread from the milk mixture, allow any excess to drip back into the bowl, and then melt a tablespoon of the butter in the pan, swirling it to coat the bottom. Place the dipped bread in the skillet, and repeat with more slices, fitting as many pieces in the pan as possible in a single layer. Cook for about 2 minutes on each side, then transfer the French toast to a serving plate or platter. Repeat with the remaining butter and dipped bread. Serve the French toast hot with confectioners' sugar, maple syrup, berries or other fruit, and whatever other toppings you like. French toast also goes well with Strawberry Sauce, Fruit Salad and Crispy bacon. Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at © Copyright 2025 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.
Winnipeg Free Press
07-05-2025
- General
- Winnipeg Free Press
Challah French toast is a simple but indulgent breakfast to make Mom on Mother's Day
Cooking for your mom on Mother's Day is probably the Best Gift Ever for a lot of moms. Sure, we're delighted to get flowers, or a lovely box of chocolate, or a new power drill, but what we really want is to be taken care of for one single, blessed day. Just kidding, we know you love us. Now cook something to prove it. A chill brunchy breakfast is a great way to go. And, by the way, it doesn't have to be in bed. In fact, having balanced a toddler, a mug of hot coffee and a plate of eggs on my lap while lying in bed in years past, I can say that's challenging, even when charming. The smell of French toast cooking up on the stove should make a morning person out of anyone. There are few breakfasts that feel as indulgent, but it couldn't be easier to make! Challah slices are dipped into an egg custard to make French toast in New York. (Cheyenne Cohen via AP) In some parts of the world, French toast is called 'eggy toast,' 'Bombay toast,' 'gypsy toast' and 'poor nights of Windsor.' In France, it is actually called 'pain perdu,' which means 'lost bread,' as the bread is dunked into an eggy custard to soak for a while. Besides, the name French toast probably has nothing to do with France -– the most reasonable story is that a man named Joseph French invented it. Whatever you call it, it's a fan favorite. For best results, choose an eggy bread Challah is far and away my favorite bread to use for making French toast. The bread is made with eggs, so it is richer than plain white loaves, and the middle becomes almost custardy in texture when it is soaked in a milk and egg mixture and griddled up on a pan. Brioche is another egg-based bread that is a great choice. And you can definitely use a plain Pullman loaf, a firm white bread, if you like – just make sure your slices are nice and thick. Use bread that is a bit on the dry side, meaning it needs to be a few days old. When I have a fresh challah, I simply slice it 3/4-inch thick and leave the slices on the counter for about 24 hours to dry out a bit. Flip them sometime in the middle of the day so both sides have a chance to air dry. Or put them on a wire rack, and then you can just let them dry without having to flip them. And it should be said that French toast leftovers heat up nicely in the microwave, so make a few extra pieces for later in the week. Tips for making perfect French toast: — Mix the custard batter thoroughly so you don't get patches of just egg or milk. — Use two skillets to make the cooking go faster, especially if you are making it for a crowd. — Your bread slices should be around 3/4-inch thick, and no more than 1-inch thick. Thinner slices might get too soggy in the custard dip and fall apart. Thicker slices are hard to cook through properly. — Soak the bread for just long enough: too long and it will get soggy and disintegrate, too short and the milk and egg mixture won't penetrate to the center of the bread, offering that custardy texture in the middle. — Use moderate heat: too high and the bread will burn on the outside, too low and it won't get that nicely browned crusty exterior. — Preheat the pan. Again, this will allow for the nice browned exterior. — Use a heavy skillet if possible, which holds heat more evenly. Cast iron is perfect, regular or enameled. The recipe: Challah French Toast Serves 6 Ingredients: 3 large eggs 1 tablespoon pure vanilla extract 1/2 to 1 teaspoon ground cinnamon (optional) 3 tablespoons sugar 1/2 teaspoon kosher salt 2 cups milk (I prefer whole) 1 loaf slightly stale challah, sliced 3/4 inch thick About 4 tablespoons butter for cooking, divided For serving (pick and choose, or combine) Maple syrup Confectioners' sugar Berries or chopped soft fruit, like ripe peaches or nectarines Directions: Use a whisk or a fork to beat the eggs in a wide shallow bowl or baking pan. Beat in the vanilla, cinnamon (if using), sugar and salt. Add the milk and whisk to combine thoroughly. Heat a very large skillet over medium heat. While the skillet is heating up, place a piece of the challah in the milk mixture and let it sit for about 1 minute. Flip the bread and let soak for another minute. If your bread is very dry, it might need to soak for longer. Take it out when it is soaked through, but not mushy. When the skillet is quite hot, take the bread from the milk mixture, allow any excess to drip back into the bowl, and then melt a tablespoon of the butter in the pan, swirling it to coat the bottom. Place the dipped bread in the skillet, and repeat with more slices, fitting as many pieces in the pan as possible in a single layer. Cook for about 2 minutes on each side, then transfer the French toast to a serving plate or platter. Repeat with the remaining butter and dipped bread. Serve the French toast hot with confectioners' sugar, maple syrup, berries or other fruit, and whatever other toppings you like. Winnipeg Free Press | Newsletter Winnipeg Jets Game Days On Winnipeg Jets game days, hockey writers Mike McIntyre and Ken Wiebe send news, notes and quotes from the morning skate, as well as injury updates and lineup decisions. Arrives a few hours prior to puck drop. Sign up for The Warm-Up French toast also goes well with Strawberry Sauce, Fruit Salad and Crispy bacon. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at Katie@ ___ For more AP food stories, go to
The Independent
07-05-2025
- General
- The Independent
Challah French toast is a simple but indulgent breakfast to make Mom on Mother's Day
Cooking for your mom on Mother's Day is probably the Best Gift Ever for a lot of moms. Sure, we're delighted to get flowers, or a lovely box of chocolate, or a new power drill, but what we really want is to be taken care of for one single, blessed day. Just kidding, we know you love us. Now cook something to prove it. A chill brunchy breakfast is a great way to go. And, by the way, it doesn't have to be in bed. In fact, having balanced a toddler, a mug of hot coffee and a plate of eggs on my lap while lying in bed in years past, I can say that's challenging, even when charming. The smell of French toast cooking up on the stove should make a morning person out of anyone. There are few breakfasts that feel as indulgent, but it couldn't be easier to make! In some parts of the world, French toast is called 'eggy toast,' ' Bombay toast,' 'gypsy toast' and 'poor nights of Windsor.' In France, it is actually called 'pain perdu,' which means 'lost bread,' as the bread is dunked into an eggy custard to soak for a while. Besides, the name French toast probably has nothing to do with France -– the most reasonable story is that a man named Joseph French invented it. Whatever you call it, it's a fan favorite. For best results, choose an eggy bread Challah is far and away my favorite bread to use for making French toast. The bread is made with eggs, so it is richer than plain white loaves, and the middle becomes almost custardy in texture when it is soaked in a milk and egg mixture and griddled up on a pan. Brioche is another egg-based bread that is a great choice. And you can definitely use a plain Pullman loaf, a firm white bread, if you like – just make sure your slices are nice and thick. Use bread that is a bit on the dry side, meaning it needs to be a few days old. When I have a fresh challah, I simply slice it 3/4-inch thick and leave the slices on the counter for about 24 hours to dry out a bit. Flip them sometime in the middle of the day so both sides have a chance to air dry. Or put them on a wire rack, and then you can just let them dry without having to flip them. And it should be said that French toast leftovers heat up nicely in the microwave, so make a few extra pieces for later in the week. Tips for making perfect French toast: — Mix the custard batter thoroughly so you don't get patches of just egg or milk. — Use two skillets to make the cooking go faster, especially if you are making it for a crowd. — Your bread slices should be around ¾-inch thick, and no more than 1-inch thick. Thinner slices might get too soggy in the custard dip and fall apart. Thicker slices are hard to cook through properly. — Soak the bread for just long enough: too long and it will get soggy and disintegrate, too short and the milk and egg mixture won't penetrate to the center of the bread, offering that custardy texture in the middle. — Use moderate heat: too high and the bread will burn on the outside, too low and it won't get that nicely browned crusty exterior. — Preheat the pan. Again, this will allow for the nice browned exterior. — Use a heavy skillet if possible, which holds heat more evenly. Cast iron is perfect, regular or enameled. The recipe: Challah French Toast Serves 6 Ingredients: 3 large eggs 1 tablespoon pure vanilla extract ½ to 1 teaspoon ground cinnamon (optional) 3 tablespoons sugar ½ teaspoon kosher salt 2 cups milk (I prefer whole) 1 loaf slightly stale challah, sliced ¾ inch thick About 4 tablespoons butter for cooking, divided For serving (pick and choose, or combine) Maple syrup Confectioners' sugar Berries or chopped soft fruit, like ripe peaches or nectarines Directions: Use a whisk or a fork to beat the eggs in a wide shallow bowl or baking pan. Beat in the vanilla, cinnamon (if using), sugar and salt. Add the milk and whisk to combine thoroughly. Heat a very large skillet over medium heat. While the skillet is heating up, place a piece of the challah in the milk mixture and let it sit for about 1 minute. Flip the bread and let soak for another minute. If your bread is very dry, it might need to soak for longer. Take it out when it is soaked through, but not mushy. When the skillet is quite hot, take the bread from the milk mixture, allow any excess to drip back into the bowl, and then melt a tablespoon of the butter in the pan, swirling it to coat the bottom. Place the dipped bread in the skillet, and repeat with more slices, fitting as many pieces in the pan as possible in a single layer. Cook for about 2 minutes on each side, then transfer the French toast to a serving plate or platter. Repeat with the remaining butter and dipped bread. Serve the French toast hot with confectioners' sugar, maple syrup, berries or other fruit, and whatever other toppings you like. French toast also goes well with Strawberry Sauce, Fruit Salad and Crispy bacon. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at Katie@ ___
Associated Press
07-05-2025
- General
- Associated Press
Challah French toast is a simple but indulgent breakfast to make Mom on Mother's Day
Cooking for your mom on Mother's Day is probably the Best Gift Ever for a lot of moms. Sure, we're delighted to get flowers , or a lovely box of chocolate , or a new power drill, but what we really want is to be taken care of for one single, blessed day. Just kidding, we know you love us. Now cook something to prove it. A chill brunchy breakfast is a great way to go. And, by the way, it doesn't have to be in bed. In fact, having balanced a toddler, a mug of hot coffee and a plate of eggs on my lap while lying in bed in years past, I can say that's challenging, even when charming. The smell of French toast cooking up on the stove should make a morning person out of anyone. There are few breakfasts that feel as indulgent, but it couldn't be easier to make! In some parts of the world, French toast is called 'eggy toast,' 'Bombay toast,' 'gypsy toast' and 'poor nights of Windsor.' In France, it is actually called 'pain perdu,' which means 'lost bread,' as the bread is dunked into an eggy custard to soak for a while. Besides, the name French toast probably has nothing to do with France -– the most reasonable story is that a man named Joseph French invented it. Whatever you call it, it's a fan favorite. For best results, choose an eggy bread Challah is far and away my favorite bread to use for making French toast. The bread is made with eggs, so it is richer than plain white loaves, and the middle becomes almost custardy in texture when it is soaked in a milk and egg mixture and griddled up on a pan. Brioche is another egg-based bread that is a great choice. And you can definitely use a plain Pullman loaf, a firm white bread, if you like – just make sure your slices are nice and thick. Use bread that is a bit on the dry side, meaning it needs to be a few days old. When I have a fresh challah, I simply slice it 3/4-inch thick and leave the slices on the counter for about 24 hours to dry out a bit. Flip them sometime in the middle of the day so both sides have a chance to air dry. Or put them on a wire rack, and then you can just let them dry without having to flip them. And it should be said that French toast leftovers heat up nicely in the microwave, so make a few extra pieces for later in the week. Tips for making perfect French toast: — Mix the custard batter thoroughly so you don't get patches of just egg or milk. — Use two skillets to make the cooking go faster, especially if you are making it for a crowd. — Your bread slices should be around ¾-inch thick, and no more than 1-inch thick. Thinner slices might get too soggy in the custard dip and fall apart. Thicker slices are hard to cook through properly. — Soak the bread for just long enough: too long and it will get soggy and disintegrate, too short and the milk and egg mixture won't penetrate to the center of the bread, offering that custardy texture in the middle. — Use moderate heat: too high and the bread will burn on the outside, too low and it won't get that nicely browned crusty exterior. — Preheat the pan. Again, this will allow for the nice browned exterior. — Use a heavy skillet if possible, which holds heat more evenly. Cast iron is perfect, regular or enameled. The recipe: Challah French Toast Serves 6 Ingredients: 3 large eggs 1 tablespoon pure vanilla extract ½ to 1 teaspoon ground cinnamon (optional) 3 tablespoons sugar ½ teaspoon kosher salt 2 cups milk (I prefer whole) 1 loaf slightly stale challah, sliced ¾ inch thick About 4 tablespoons butter for cooking, divided For serving (pick and choose, or combine) Maple syrup Confectioners' sugar Berries or chopped soft fruit, like ripe peaches or nectarines Directions: Use a whisk or a fork to beat the eggs in a wide shallow bowl or baking pan. Beat in the vanilla, cinnamon (if using), sugar and salt. Add the milk and whisk to combine thoroughly. Heat a very large skillet over medium heat. While the skillet is heating up, place a piece of the challah in the milk mixture and let it sit for about 1 minute. Flip the bread and let soak for another minute. If your bread is very dry, it might need to soak for longer. Take it out when it is soaked through, but not mushy. When the skillet is quite hot, take the bread from the milk mixture, allow any excess to drip back into the bowl, and then melt a tablespoon of the butter in the pan, swirling it to coat the bottom. Place the dipped bread in the skillet, and repeat with more slices, fitting as many pieces in the pan as possible in a single layer. Cook for about 2 minutes on each side, then transfer the French toast to a serving plate or platter. Repeat with the remaining butter and dipped bread. Serve the French toast hot with confectioners' sugar, maple syrup, berries or other fruit, and whatever other toppings you like. French toast also goes well with Strawberry Sauce, Fruit Salad and Crispy bacon. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at [email protected]. ___ For more AP food stories, go to .
