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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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:
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°.
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.
3. For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.
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. Yield: 4 servings.
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