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
Croissant French Toast
Croissant French Toast
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1/2 cup sugar
- 1 tablespoon 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.
- 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.
Nutrition Facts
1 serving: 1037 calories, 73g fat (43g saturated fat), 528mg cholesterol, 433mg sodium, 79g carbohydrate (52g sugars, 6g fiber), 18g protein.
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