Easter Fruity French Toast Recipe

Prepare the egg custard

In a wide, shallow dish whisk together the eggs, whole milk, heavy cream, granulated sugar, 2 teaspoons ground cinnamon, vanilla extract and 1/4 teaspoon salt until sugar is dissolved and mixture is smooth.

Soak the bread

Heat a large skillet or griddle over medium heat and add 1 teaspoon vegetable oil plus 1 tablespoon of butter to coat. Working with 2 slices at a time, soak each slice of brioche briefly (10–15 seconds per side) in the custard so it absorbs but does not fall apart. Let excess drip back into the dish.

Cook until golden

Add remaining 2 tablespoons butter to the skillet. Place soaked slices in skillet and cook 3–4 minutes per side, until deep golden brown and set. Adjust heat so interior cooks without burning exterior. Transfer cooked slices to a wire rack or plate.

Make churro sugar

In a shallow bowl combine 1/2 cup granulated sugar, 2 teaspoons ground cinnamon and the pinch of nutmeg (if using). Mix well.

Coat the french toast

While slices are still warm, toss or press each slice into the churro sugar on both sides so a crisp, cinnamon-sugar crust forms. Place coated slices back on the rack to keep crisp.

Soften and shape ice cream

Scoop the vanilla ice cream into a chilled bowl and let sit 5–8 minutes until slightly softened but still firm. Line a small loaf pan or rectangle with plastic wrap leaving an overhang. Spread half of the Fruity Pebbles in the bottom of the wrap-lined pan. Press softened ice cream into an even log about the width of a slice of French toast (or form small individual logs). Smooth top and sprinkle remaining Fruity Pebbles over the exposed ice cream, pressing gently so cereal adheres. Fold plastic wrap tightly over the ice cream and freeze 30–60 minutes until firm enough to slice.

Slice ice cream rolls

When firm, unwrap and slice the ice cream log into rounds that will sit atop the french toast (about 6–8 slices from 2 cups ice cream). For a more playful presentation, cut into small cylinders and roll edges in extra Fruity Pebbles.

Prepare sauces

If using store-bought jams/purees, thin each 1/4 cup fruit jam/puree with 1–2 teaspoons warm water or a squeeze of lemon juice to make a pourable sauce. Taste and adjust sweetness. Warm lightly in microwave or small saucepan if needed. Transfer each color to a small squeeze bottle or spoon for drizzling.

Optional smooth sauces

For smoother textures, briefly blend jam with a splash of water and a pinch of salt. Strain if desired for a silky finish.

Assemble the plate

Place 2 slices of churro French toast per serving on each plate. Top each stack with a slice or two of the Fruity Pebbles–coated vanilla ice cream.

Add rainbow drizzle and whipped cream

Using squeeze bottles or spoons, artistically drizzle the red, orange, yellow, green, blue and purple sauces in a rainbow arc over the toast and ice cream. Add a generous dollop of whipped cream at one end of the toast or on top of the ice cream.

Finish and serve

Sprinkle toasted sliced almonds or extra Fruity Pebbles or sprinkles over the whipped cream. Dust lightly with powdered sugar if desired. Serve immediately with optional salted caramel or maple syrup on the side. To keep ice cream from melting too quickly, work in batches and plate just before serving.