Belle Hélène Ice Cream French Toast
An ideal dessert for your weekend brunches! Prepare it the night before and warm it up at the last minute. Make sure the bread stays hot and the ice cream stays cold.
- Prep: 30 min
- Cooking: 10 min
- Freezing: 3 h - 4 h
- French Toast
- 2 eggs beaten
- 1 cup (250 mL) milk
- A pinch of salt
- 1 tsp (5 mL) vanilla extract
- 4 thick slices country bread
- Unsalted butter for cooking
- A bar of 3 oz (100 g) chocolate hazelnut or black to taste
- 1 1/2 cup (375 mL) maple or caramel ice cream
- Caramelized Pear Topping
- 2 pears peeled, the heart removed and quartered
- 2 tbsp (30 mL) unsalted butter
- 2 tbsp (30 mL) sugar
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Mix the eggs into a bowl with milk, salt and vanilla extract. Dip bread slices in egg preparation.
Heat a skillet over medium heat, add a little butter and melt until golden, add the bread slices two at a time and cook for 1 minute on each side. Let cool.
Spread two slices of bread on a work surface. Make a well with crushed chocolate on both slices of bread and top with ice cream. Close with remaining slices, wrap tightly in plastic wrap and freeze for 3 to 4 hours.
In a large skillet, sauté the pears in butter and sugar for 3 minutes or until golden brown on medium heat. Put aside.
Preheat a large skillet over medium high. Remove the slices of French toast from the freezer. Unwrap and heat them in a small amount of butter for 1 minute on each side.
Cut diagonally and top with caramelized pears.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 183 mg|
|Vitamin B12:||41 %|