Makes about 8 servings
Pain perdu (or “lost bread”) is the original French toast—and here a rich dessert, the way it would still be eaten abroad. In effect, you’ll make jam sandwiches, then soak them overnight in a custard mixture. Consider serving more strawberry jam on the side. And maybe whipped cream.
Unsalted butter for greasing the baking dish
1 pint strawberry premium ice cream, melted
½ cup whole milk
4 large eggs, at room temperature
5 tablespoons strawberry jam
One 1-pound challah loaf, cut into 10 slices (between ½ to ¾ inch thick)
1. Lightly butter the inside of a 9 x 13-inch baking dish.
2. Whisk the melted ice cream, milk, and eggs in a large bowl until uniform.
3. Smear 1 tablespoon jam on five slices of bread. Set these jam side up in the prepared pan, squeezing and tearing them to create one layer. Place a second layer of bread on top, covering the slices below, again squeezing and tearing the pieces to fit.
4. Pour the melted ice cream mixture evenly over the bread. Use the back of a wooden spoon to press down lightly so the bread absorbs most of the liquid. Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
5. Uncover the baking dish and set it on the counter while you position the rack in the center of the oven and heat the oven to 325°F.
6. Bake until puffed and set, about 30 minutes. Cool in the pan on a wire rack for at least 10 minutes before serving, either by dishing up large spoonfuls or cutting out squares.