Croissant French Toast

Frisco 1st Ward

Vanilla Sauce:

1 Tbsp. Flour

4 Egg yolks

1 Tbsp. Vanilla 

2 c. Whipping Cream

1/2 c. Sugar

2 scoops Vanilla Ice Cream

Berry Sauce:

2 c. Raspberries, unsweetened

2 Tbsp. Sugar

French Toast:

3 Eggs

4 Croissants, split 

2 Tbsp. Butter

In a bowl combine flour, sugar, egg yolks, and vanilla; mix well. Bring to a gentle boil. Heat and stir for 2 minutes. Remove from heat. Stir in ice cream until melted. Set aside.

In a small saucepan, combine raspberries and sugar. Simmer, uncovered for 2 to 3 minutes. Remove from heat; set aside. In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. Brown croissants on both sides in butter on a griddle. Serve with vanilla and berry sauces. Makes 4 servings.