PEANUT BUTTER & JELLY FRENCH TOAST ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: large eggs, milk, kosher salt, granulated sugar, vanilla extract, ground cinnamon, Kroger® Brand White Sandwich Bread, unsalted butter, Kroger® Brand Deluxe Peanut Butter & Jelly Ice Cream, star shaped cookie cutter
Provided by Kroger
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large, shallow baking dish, whisk together the eggs, milk, salt, sugar, vanilla, and cinnamon until combined. Dip the bread slices, 1 or 2 at a time, into the egg mixture and flip to make sure both sides are well coated.
- Melt the butter in a large pan over medium heat. Working in batches and adding more butter as needed, add the soaked bread to the skillet and cook until golden brown, 2-3 minutes per side. Transfer the French toast to a baking sheet or plate and let cool slightly.
- Scoop about ½ cup of Kroger® Brand Deluxe Peanut Butter & Jelly Ice Cream onto a piece of French toast, then top with a second piece. Repeat with the remaining French toast and ice cream. Freeze for at least 2 hours, until firm.
- Use a star-shaped cookie cutter to cut out the center of each French toast ice cream sandwich, discarding the scraps.
- Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 111 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 4 grams
3-INGREDIENT ICE CREAM FRENCH TOAST
Velvety ice cream provides a shortcut custard for this rich and satisfying version of French toast. Serve with maple syrup for an extra-sweet treat.
Provided by Molly Baz
Yield Serves 2
Number Of Ingredients 3
Steps:
- 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.
- 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.
CHURRO FRENCH TOAST ICE CREAM SANDWICH
Crispy, buttery Churro French toasts sandwiches with your choice of ice cream or frozen yogurt for one of the best breakfasts I've ever invented!ORIGINAL RECIPE AND IDEA BY Karina, CAFE DELITES!
Provided by Karina
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Whisk the eggs and the milk together with the sugar/sweetener, cinnamon and vanilla extract in a wide shallow bowl. Dip the bread into the egg wash, rotating quickly to soak evenly (don't soak for too long or you'll end up with soggy french toast).
- Prepare a separate shallow bowl with the remaining sugar (or sweetener) and ground cinnamon (or cinnamon sugar if using) for coating, Heat a non stick pan/skillet with 1/2 tablespoon of butter. When the pan is hot, fry the egg-soaked bread in batches of 4 or 5 slices on low-medium heat on each side until golden. Immediately dip each bread into the cinnamon sugar mixture to evenly coat (use tongs to avoid burning your fingers). Fry remaining batch until golden and repeat coating with remaining toasts.
- Allow toasts to cool slightly. Take one churro toast; top with a scoop of ice cream (or frozen yogurt), and place another toast on top. Gently press the top down to adhere the toast to the ice cream. Serve immediately!
Nutrition Facts : Calories 127 kcal, Carbohydrate 13 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 186 mg, Sugar 2 g, ServingSize 1 serving
FRENCH TOAST ICE-CREAM SANDWICHES
I don't know if the ice-cream sandwich has always been a thing in New York, but it was one of the biggest hits the summer we were in town. I'd never seen so many before, and in such wild forms. From macaron shells (François Payard) and brownies (Morgenstern's) to croissants (Union Fare), babka (Russ & Daughters) and doughnuts (Underwest and Ice & Vice) it was as if people were throwing ice cream into just about everything sweet, and often drizzling fudge sauce on top. Even the classic can be customised with different cookies and crazy crumbs to coat the edges (OddFellows). It was so much fun.My OTT ice-cream sandwich takes a soft brioche bun, coats it in cornflakes, then finishes it off as custardy French toast. Filled with your pick of ice cream, it's warm-cold-soft-crunchy heaven. - Yasmin Newman, author of The Desserts of New York (And How to Eat Them All)
Provided by Daisy Nichols
Yield 4
Number Of Ingredients 10
Steps:
- Place the eggs, milk, cream and vanilla in a shallow bowl and whisk until well combined. Place the cornflakes in a separate shallow bowl and set both bowls aside.
- Fill a frying pan 1 centimeter (1/2 inch) deep with canola oil and heat over medium heat. Place one brioche in the egg mixture and soak well for 1 minute, then turn over and soak for a further 1 minute. Place the brioche in the cornflakes and turn to coat well. Carefully transfer to the oil and fry for 45-60 seconds or until golden. Carefully turn over and fry for a further 45-60 seconds or until golden and crisp. Drain on a plate lined with paper towel and cool slightly. Meanwhile, repeat with the remaining brioche until they are all crisp and golden.
- Make an incision in the top of each bun to form a pocket. Fill with two scoops of ice cream, then scatter over the chopped peanuts. Drizzle with honey, if desired, and serve immediately.
- Excerpted with permission from The Desserts of New York (And How to Eat Them All) by Yasmin Newman (Hardie Grant Books, 2017)
FRENCH TOAST SANDWICH
A twist on the traditional French toasts with a little vanilla custard, confectioners' sugar, and whipped cream topped with fruit. Excellent for tea parties.
Provided by Celestial
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 46m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
- Heat 1/4 inch of oil in a large saucepan over medium heat.
- Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
- Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
- Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.
Nutrition Facts : Calories 166 calories, Carbohydrate 24.5 g, Cholesterol 52.2 mg, Fat 6 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 122.6 mg, Sugar 15.9 g
HUEY'S FRENCH TOAST ICE CREAM SANDWICHES
A deliciously decadent dessert considerably adapted from one of Huey's recipes. Vary the nuts according to what you have on hand and your taste preferences. You may want to match it with your icecream or you may prefer the mix and match approach! if using the optional chocolate, again it's up to you if you use dark, milk or white chocolate. And if it's more convenient, you may want to use chocolate chips. The cooking time below does not include the 1-2 hours freezing time. I've included the option of using white bread and adding thin slices of strawberries, as you may want to highlight the other flavours and not have the fruit in the fruit loaf dominate. Have fun: choosing your options and eating these sandwiches as a dessert or a snack!
Provided by bluemoon downunder
Categories Frozen Desserts
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Beat together the eggs, vanilla and cinnamon.
- Dip the slices of bread into the egg mixture and then cook on a lightly oiled grill for about 45 seconds on each side; set aside to cool. Alternatively, you can panfry the slices of bread (preferably in a non-stick pan) in a little oil with about a teaspoon of unsalted butter; add more olive oil and butter if necessary but you shouldn't need to add much more if you're using a non-stick pan.
- When the bread has cooled, place a scoop of ice cream on a piece of bread, spreading it out across the slice; scatter with a quarter of the pecans and a quarter of the grated chocolate or a quarter of the strawberry slices; top with another piece of bread, press down and tightly wrap in plastic wrap. Then repeat the process and freeze the sandwiches for 1-2 hours.
- Unwrap the sandwiches and serve them as a snack or as a dessert.
Nutrition Facts : Calories 122.8, Fat 9.9, SaturatedFat 2, Cholesterol 211.5, Sodium 70.1, Carbohydrate 1.6, Fiber 0.8, Sugar 0.7, Protein 6.9
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Ratings 6Calories 242 per servingCategory Breakfast, Dessert
- Scoop about 1/4 of a pint of ice cream onto a plate and place in the microwave for ~30 seconds or until melted
- Place one slice of bread into the melted ice cream. Turn the bread over and let it sit for 1-2 minutes to absorb the ice cream.
- Warm a frying pan on low heat and add 1 T. of butter. When the butter is melted add the ice cream soaked bread. I would recommend cooking the slices one at a time.
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