Ingredients for Overnight Ice Cream French Toast With Cinnamon Banana Syrup
- Unsalted Butter
- Vanilla Ice Cream
- 2 large eggs
- 3 teaspoons ground cinnamon (2 tsp for French toast, 1 tsp for syrup)
- Challah
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- Bananas
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How to Make Overnight Ice Cream French Toast With Cinnamon Banana Syrup
- Preheat oven to 400°F (200°C).
- Melt 2 tablespoons of butter and spread evenly on a baking sheet.
- In a large shallow bowl, whisk together 1 cup of ice cream (any flavor!), 2 large eggs, and 2 teaspoons of ground cinnamon until well combined.
- Dip 6-8 slices of bread (challah, brioche, or Texas toast recommended) into the ice cream mixture, allowing each slice to soak for a few seconds on each side. Don't oversaturate.
- Arrange the soaked bread slices on the prepared baking sheet.
- Cover the baking sheet tightly with plastic wrap and refrigerate overnight.
- In the morning, remove the French toast from the refrigerator and remove the plastic wrap.
- Bake for 10-15 minutes per side, or until golden brown and crispy. Baking time may vary depending on your oven and the thickness of the bread.
- While the French toast is baking, prepare the syrup: Combine ½ cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 ripe banana (mashed) in a microwave-safe bowl.
- Microwave on high in 1-minute intervals, stirring after each, until the banana is softened and the syrup is heated through (approximately 3-5 minutes).
- Serve the warm French toast immediately, drizzled generously with the cinnamon banana syrup.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
263g
Fat
41g
Carbs
38g
