Categories: Breakfast

Ingredients

• VANILLA SAUCE
• 1 T all-purpose flour
• 4 egg yolks
• 1 T vanilla extract
• 2 C whipping cream
• 1/2 C sugar
• 2 scoops vanilla ice cream
• BERRY SAUCE
• 2 C unsweeted raspberries
• 2 T sugar
• FRENCH TOAST
• 3 eggs
• 4 croissants, split
• 2 T butter or margarine

Directions

1. 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 heat. Stir in 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. For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered for 2-3 minutes. Remove from heat and set aside. In a shallow bowl, beat eggs. Dip both sides of croissant in egg mixture. on a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces.

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