Croissant French Toast

By brandyc

More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream.

Ingredients

• BERRY SAUCE:
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 2 cups heavy whipping cream
• 4 egg yolks
• 1 tablespoon vanilla extract
• 2 scoops vanilla ice cream
• 2 cups fresh raspberries or frozen unsweetened raspberries
• 2 tablespoons sugar
• FRENCH TOAST:
• 3 eggs
• 4 croissants, split
• 2 tablespoons butter

Preparation

Step 1

In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°.

Remove from the heat. Gently stir in vanilla and ice cream until the ice cream is melted. Place plastic wrap over the surface of the sauce; cool.

For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.

In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces.