Foote Creek Bed & Breakfast

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.

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

French Toast:
3 eggs
4 croissants, split – or French Bread cut into 3/4 inch slices
2 tablespoons butter or margarine

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.

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