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Croissant French Toast

 Croissant French Toast
More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, Patrick. He even asks for the "ice cream sauce" on pancakes! —June Dickenson
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 2 cups heavy whipping cream
  • 4 egg yolks, beaten
  • 2 scoops vanilla ice cream
  • 1 tablespoon vanilla extract
  • BERRY SAUCE:
  • 2 cups fresh or frozen raspberries
  • 2 tablespoons sugar
  • FRENCH TOAST:
  • 3 eggs
  • 4 croissants, split
  • 2 tablespoons butter

Directions

  • 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 minutes longer. Remove from the
  • heat. Stir a small amount of hot filling into egg yolks; return all
  • to the pan, stirring constantly. Cook and stir until mixture reaches
  • 160°.
  • Remove from the heat. Gently stir in ice cream and vanilla until ice
  • cream is melted. Place plastic wrap over the surface of the sauce;
  • cool.

2 of 2

Croissant French Toast (continued)

Directions (continued)

  • For berry sauce, combine raspberries and sugar in a saucepan. Simmer,
  • uncovered, for 2-3 minutes. Remove from the heat; set aside.
  • In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On
  • a griddle, brown croissants on both sides in butter. Serve with
  • vanilla and berry sauces. Yield: 4 servings.