Pour melted ice cream in a large baking dish.

Add bread, turn to coat, let sit for 3 – 4 minutes. Flip bread and let sit for another 3 – 4 minutes until bread is saturated.

Heat 2 Tbsp. butter in a large skillet over medium heat.

Using a slotted spatula, lift bread from custard allowing the excess to drip back into the dish.

Transfer to skillet in a single layer and let toast cook until golden and center of the bread springs back when pressed. About 4 minutes per side.

Serve immediately with a dollop of butter, a scattering of pecans and a light pour of maple syrup.