Vanilla-Raspberry Cream French Toast

With Croissants!
I love brunch and this is the creamiest, dreamiest french toast ever! Croissants are great for a different texture than boring old bread

(recipe and picture from Taste of Home)

SERVINGS: 4
CATEGORY: Breakfast/Brunch
METHOD:
TIME: Prep/Total Time: 30 min.

Ingredients:

VANILLA SAUCE:

1/4 cup sugar
1/2 tablespoon all-purpose flour
1 cup heavy whipping cream
2 egg yolks
1/2 tablespoon vanilla extract

1 cup vanilla ice cream

BERRY SAUCE:
2 cups fresh or frozen raspberries (or any berries)

2 tablespoons sugar

FRENCH TOAST:
3 eggs
4 croissants, split in half
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. Remove from the heat. Stir a small amount of hot filling into egg yolks; then return all to the hot pan, stirring constantly. Cook and stir until mixture reaches 160°. Remove from the heat.

Gently stir in vanilla and ice cream until the ice cream is melted. Place in serving bowl. Place plastic wrap over the surface of the sauce; cool.

For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 1 minute. 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.

This is SO good. More like a desert then a breakfast dish. The original recipe made a lot of vanilla sauce so if you double this you'll have a lot left over. The sauce is great on apple pie,or french toast souffle.
AND I just tried this vanilla sauce WITH the raspberry sauce on my Peach Cobbler Recipe and it ROCKED.