CROISSANT FRENCH TOAST

VANILLA SAUCE:
1 tablespoon all-purpose flour
4 egg yolks
1 tablespoon vanilla extract
2 cups whipping cream
1/2 cup sugar
2 scoops vanilla ice cream
BERRY SAUCE:
2 cups unsweetened raspberries
2 tablespoons sugar
FRENCH TOAST:
3 eggs
4 croissants, split
2 tablespoons butter or margarine

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 gently 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 the heat; set aside. In a 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.

Servings: 4
Source: 2002 Taste of Home Annual Recipes