Jacques Pépin's Ice Cream French Toast

INGREDIENTS

• ½ C. vanilla ice cream, melted
• 2 slices sandwich bread
• butter for frying
• maple syrup

INSTRUCTIONS

• 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.
  
• Use the remaining ice cream and repeat for the second slice.
• 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. 
  
• Gently fry the bread, checking periodically with a spatula for doneness.  You’re looking for a golden brown color.  Flip the bread and cook for another 1-2 minutes. 
  
• Take the french toast out of the pan and it may be plated on any leftover melted ice cream.  Top with real maple syrup or powdered sugar.  Serve warm.

If you're interested you can see the original chef making his version as Emmy mentions.

INGREDIENTS

• 1 to 1½ cups vanilla ice cream, melted
• 1 slice firm white bread
• 1 tablespoon unsalted butter
• ½ banana, sliced, for serving
• 2 tablespoons maple syrup, for serving

INSTRUCTIONS

1. Pour the melted ice cream onto a serving plate and dip the bread in it, turning it on both sides. Let the bread rest for a couple of minutes so that it absorbs as much of the ice cream as possible.
2. In a small skillet, melt the butter over medium-high heat.
3. Add the bread and cook until golden, about 2 minutes.
4. Turn the bread and cook again on the other side, another 2 minutes.
5. Return the toast to the same plate; garnish with slices of banana and drizzle with maple syrup.
6. Serve immediately.