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Croissant French Toast Recipe

   
 

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     Croissant French Toast

Category   Breakfast - Brunch
Sub Category   None
Servings   4
Preptime   30 min.
Ingredients
VANILLA SAUCE:
1/2 cup sugar
1 tbsp. all-purpose flour
2 cups heavy whipping cream
4 egg yolks
1 tbsp. vanilla extract
2 scoops vanilla ice cream
BERRY SAUCE:
 
2 cups fresh raspberries or frozen unsweetened raspberries
2 tbsp sugar
FRENCH TOAST:
3 eggs
4 croissants, split
2 tbsp. butter
Instructions
In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 min. longer. Remove from the hear. Stir a small amount of hot filling into egg yolks; return all to the sauce pan, stirring constantly. Cook and stir until mixture reaches 160 degrees.
Remove from the heat. Gently stir in vanilla and ice cream until the ice cream is melted. Place plastic wrap over the surface of the sauce; cool. For berry sauce combine raspberries and sugar in a saucepan. Simmer uncovered for 2-3 min. Remove from the heat; set aside.
In a shallow 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.


Originally Submitted 4/3/2008





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