Friday, October 3, 2008

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. 

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