How to make it

  • line a 9 x 13 in baking pan with an 18in sheet of plastic wrap
  • spread the sherbet into the prepared pan
  • freeze until firm, about 1 hour
  • line a large baking sheet with paper towels
  • in a large bowl whisk together the evaporated milk, eggs, and vanilla
  • in a large skillet melt 1 tablespoon butter over medium heat
  • dip 4 bread slices in the egg mixture and cook until golden, 2-3 min per side
  • repeat with the remain 3 tablespoons butter, bread and egg mixture
  • 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
  • freeze for 30 minutes
  • cut the sherbet into 8 equal slices
  • top each of 8 chilled french toast slices with a slice of sherbet
  • set the remaining french toast on top to form 8 sandwiches
  • freeze for 1 hour
  • cut each sandwich diagonally before serving

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