Croissant French ToastFrom FOOTE CREEK BED & BREAKFAST
|Two delicious sauces for everyone's favorite French Toast, that will please anyone, anytime!||
1 tablespoon all-purpose flour
4 egg yolks
1 tablespoon vanilla extract
2 cups whipping cream
1/2 cup sugar
2 scoops vanilla ice cream
In a bowl, combine flour, egg yolks and vanilla; set aside. In a saucepan over medium-high heat, bring the whipping cream and sugar to a boil; remove from the heat. Stir a small amount of hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in ice cream until melted. Set aside.
2 cups unsweetened raspberries
2 tablespoons sugar
For berry sauce – combine raspberries and sugar in a saucepan. Simmer uncovered for 2-3 minutes. Remove from heat; set aside.
In a 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. Yield: 4 servings.