Croissant French Toast:

  • 3 eggs
  • 4 croissants, split – or French Bread cut into 3/4 inch slices
  • 2 tablespoons butter or margarine

In a 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.

  • Two delicious sauces for everyone’s favorite French Toast, that will please anyone, anytime!

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    Vanilla Sauce:

    • 1 tablespoon all-purpose flour
    • 4 egg yolks
    • 1 tablespoon vanilla extract
    • 2 cups whipping cream
    • 1/2 cup sugar
    • 2 scoops vanilla ice cream

    In a bowl, combine flour, egg yolks and vanilla; set aside. In a saucepan over medium-high heat, bring the whipping cream and sugar to a boil; remove from the heat. Stir a small amount of hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in ice cream until melted. Set aside.

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    Berry Sauce:

    • 2 cups unsweetened raspberries
    • 2 tablespoons sugar

    For berry sauce – combine raspberries and sugar in a saucepan. Simmer uncovered for 2-3 minutes. Remove from heat; set aside.