Croissant French Toast

Vanilla Sauce

1 tbsp all purpose flour

4 egg yolks

1 tbsp vanilla extract

2 cups whipping cream

1/2 cup sugar

2 scoops vanilla ice cream

Berry Sauce

2 cups unsweetened raspberries

2 tbsp sugar

French Toast

3 eggs

4 croissants split

2 tbsp butter or margarine

For vanilla sauce. In a bowl combine flour, egg yolks and vanilla; set aside. In a saucepan over medium heat, bring the whipping cream and sugar to a boil; remove from the heat. Stir a small amount of the 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.

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

For French toast. In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture.