Tuesday, August 24, 2010

Croissant French Toast with Vanilla Sauce

Croissant French Toast

Several croissant halves per person
6 to 8 eggs, beaten

Prepare vanilla sauce first (recipe below). It can be made up to a day ahead and refrigerated. Warm before serving. To prepare the Croissant French Toast, slit the croissant in half and dip in beaten egg. Allow several croissant halves per person.. Cook on an electric griddle or in a fry pan until both sides are set. Top with berries if desired and serve with vanilla sauce.

Vanilla Sauce

1 T. flour
4 egg yolks
1 T. vanilla
2 cups whipping cream
1/2 cup sugar
2 scoops vanilla ice cream

In a small bowl combine flour, egg yolks and vanilla; set aside. In a saucepan combine cream and sugar; bring to a boil over medium heat. Stir a small amount of cream mixture into the egg mixture..Return all to pan. Stirring constantly, bring to a gentle boil; cook and stir for two min. Remove from heat and stir in vanilla ice cream until melted. Serve warm. YUM!!