Make the French Toast Pieces:

1. In a bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt.
2. Dip the bread cubes into the mixture, coating evenly.
3. In a skillet over medium heat, melt butter and cook the coated bread cubes until golden brown on all sides.
4. Let them cool completely before adding them to the ice cream.

Prepare the Ice Cream Base:

1. In a saucepan over medium heat, whisk together the brown sugar, maple syrup, egg yolks, cinnamon, and salt until combined.
2. Slowly add in half the cream base, whisking continuously to prevent the eggs from scrambling.
3. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon (about 5–7 minutes). Do not boil.
4. Remove from heat and stir in the vanilla extract and remaining cream base.
5. Transfer to an airtight container and refrigerate until very cold (at least 4 hours, preferably overnight).

Make the Butter Syrup Swirl:

1. In a small saucepan, melt the butter over low heat.
2. Stir in maple syrup, brown sugar, and vanilla extract until fully combined.
3. Let cool to room temperature.

Churn & Assemble:

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. Once the ice cream reaches a soft-serve consistency, fold in the French toast pieces by hand.
3. Layer the ice cream into a container, swirling in the butter syrup between layers for a ribbon effect.

Freeze & Enjoy:

1. Cover and freeze for 6–8 hours or overnight for a firm, scoopable texture.
2. Serve in a cone, bowl, or drizzle with extra maple syrup for the ultimate French toast experience!