Croissant French Toast

French Toast:
6 eggs
8 croissants - split
2 T. butter or margarine

In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Top with the following vanilla and berry sauces.

Vanilla Sauce:
1 T. flour
4 egg yolks
1 T. vanilla
2 cups whipping cream
½ 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 in to 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. (If making small batch of French toast – 4 croissants or less, you may want to half this recipe).

Berry Sauce:
2 cups unsweetened raspberries
2 T. sugar
For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside. (If using frozen unsweetened raspberries, cook longer than 2-3 minutes.

This is so heavenly good.