Moment of truth: Too often, you forget to adjust the settings on your toaster and you’re left with sad burnt toast. Then you’re breakfastless and screwed. For Mathew Rice, executive pastry chef at St. Louis' Pastaria and Porano Pasta, tossing burnt bread in the trash is just not in the cards—not when the prospect of these burnt toast and jam breakfast popsicles exists. Because grape flavor is Rice’s personal jam, he swirls Concord sorbet into a burnt toast gelato that tastes exactly like a buttered slice of brown bread. “I immediately fell in love with the slightly caramelly and buttery flavors together,” says Rice. So, the next time you’re left with charred bread, just remember that your whole meal isn’t toast. If you're intent on upgrading your breakfast popsicle game, Rice suggests investing in the Zoku quick pop maker. Tuck the mold in the back of your freezer where it's the coldest and you'll never be more than 20 minutes from these perfect burnt toast and jam gelato pops.Burnt Toast + Jam Gelato PopsIngredients

Mathew Rice
Recipe by Extra Crispy


Credit: Photos by Mathew Rice

Recipe Summary

20 mins
14 popsicles


For the Burnt Toast Gelato
For the Concord Grape Sorbet


Instructions Checklist
  • Properly burn toast. Take a slice of bread and spread with softened butter. Place it on a sheet tray and toast it in a oven set at 400°F until it’s dark brown, but not black. Let cool.

  • Make the burnt-toast gelato. In a medium bowl, whisk together the egg yolks and ¼ cup sugar. Set aside.

  • In a saucepan, combine the heavy cream, whole milk, milk powder, and remaining sugar. Bring to a simmer over medium heat, whisking occasionally. Pour a little bit of the liquid into the egg yolk mixture. Whisk to combine. Return to the saucepan and cook, stirring constantly until slightly thickened.

  • Whisk in the salt and crumble in the burnt toast. Allow to soak for a few minutes. Blend with a hand blender until smooth. Strain through a fine mesh strainer or cheesecloth. Chill completely before using.

  • Make the concord grape sorbet. Combine the grapes, sugar, and lemon juice. Allow to macerate for a few minutes. Blend with a hand blender until the grapes no longer look like grapes and the mixture looks like grape juice. Place the juice mixture in a saucepan. Add the water. Over medium heat, cook, stirring constantly, until the mixture boils. Carefully strain through a fine mesh strainer or through cheesecloth. Chill completely before using.

  • Combine the gelato and sorbet. Slowly pour the concord grape sorbet mixture into the popsicle mold, a little less than halfway. Carefully and slowly pour in the burnt toast gelato mixture. Do not stir, and move the mold as little as possible. (This gives you the swirl effect.) Insert the popsicle sticks and place the mold in the freezer. Freeze overnight.