Croissant French Toast Recipe

5 7 17
Croissant French Toast Recipe
Croissant French Toast Recipe photo by Taste of Home
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Croissant French Toast Recipe

Read Reviews
5 7 17
Publisher Photo
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 Philippi, West Virginia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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 gentle 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 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. Yield: 4 servings.
Originally published as Croissant French Toast in Taste of Home April/May 2001, p25

  • 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
  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 the heat. Stir 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 the heat; set aside.
  3. 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. Yield: 4 servings.
Originally published as Croissant French Toast in Taste of Home April/May 2001, p25

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Reviews forCroissant French Toast

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GrtNanny User ID: 7574846 272588
Reviewed Sep. 3, 2017

"Wow! To die for."

MY REVIEW
Armstras07 User ID: 8309866 246296
Reviewed Mar. 30, 2016

"Loved it although I had no idea what I was suppose to do with the white cream sauce at first. I decided place the toast in a little pool of the cream sauce and add the berries on top and the mixture with the berries and cream was like heaven."

MY REVIEW
hamhock32 User ID: 7001222 85254
Reviewed Oct. 6, 2014

"One of the best breakfasts I have ever had!"

MY REVIEW
tambab User ID: 6783970 35348
Reviewed Jul. 28, 2012

"I get lots of requests to make this for Mother's Day and Christmas Day brunch. It is a family favorite."

MY REVIEW
sue eastman User ID: 193096 77504
Reviewed Aug. 24, 2011

"This is wonderful french toast. It looks so elegant, and is as tasty as it looks. Very impressive for a Sunday Brunch."

MY REVIEW
Potroast911 User ID: 3101033 35327
Reviewed Apr. 11, 2011

"My whole family just loves these croissants. They're so yummy!"

MY REVIEW
shirley Borgerding User ID: 5600962 30085
Reviewed Dec. 11, 2010

"this recipe ivery rich and worthy of a special occasion brunch"

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