Taste of Home
Croissant French Toast
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1/2 cup sugar
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1 tablespoon all-purpose flour
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2 cups heavy whipping cream
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4 egg yolks, beaten
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2 scoops vanilla ice cream
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1 tablespoon vanilla extract
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BERRY SAUCE:
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2 cups fresh or frozen raspberries
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2 tablespoons sugar
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FRENCH TOAST:
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3 eggs
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4 croissants, split
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2 tablespoons butter
Directions
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1.
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°.
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2.
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.
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3.
For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.
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4.
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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