Fall recipe the kids can help with: French Toast Ice Cream Sandwiches

October 3, 4:22 PMEarly Childhood Parenting ExaminerAngele Sionna

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French Toast Ice Cream Sandwiches

Here's a fun Friday Fall recipe that you can make with your children.

This were sent to me by the fine folks at Every Day with Rachel Ray magazine. To see more great recipes, check out the magainze or its website rachaelraymag.com.
 

French Toast Ice Cream Sandwiches
From Everyday with Rachael Ray magazine, October ’08
 
Serves: 8
Prep: 15 min (plus freezing)
Cook: 20 min
 
One 1.5-quart container orange sherbet, softened
One 12-ounce can evaporated milk
5 large eggs
1/2 tablespoon pure vanilla extract
4 tablespoons butter
16 slices white sandwich bread
 

1. Line a 9-by-13-inch baking pan with an 18-inch sheet of plastic wrap.
2. Spread the sherbet into the prepared pan; freeze until firm, about 1 hour.
3. Line a large baking sheet with paper towels.
4. In a large bowl, whisk together the evaporated milk, eggs and vanilla.
5. In a large skillet, melt 1 tablespoon butter over medium heat. Dip 4 bread slices in the egg mixture and cook until golden, 2 to 3 minutes per side; repeat with the remaining 3 tablespoons butter, bread and egg mixture.
6. Drain on the prepared baking sheet; let cool. Discard the paper towels and line the pan with parchment paper, arranging the French toast on top.
7. Freeze for 30 minutes.
   
8. Cut the sherbet into 8 equal slices.
9. Top each of 8 chilled French toast slices with a slice of sherbet.
10. Set the remaining French toast on top to form 8 sandwiches; freeze for 1 hour.
11. Cut each sandwich diagonally before serving.