Jolynn's Ridiculous Raspberry and Ice Cream Sauce French Toast

We were lucky enough to spend Christmas this year at Mark & Jolynn's house in High Prairie, Alberta. What great hosts they were! Jolynn is a fabulous cook, and I love trying and stealing all of her recipes. My favorite was the French toast that we had for breakfast on Christmas Day. It is honestly the best French toast, and possibly breakfast dish, that I have ever eaten.

Even if you think that you are not a raspberry lover, trust me that you will LOVE this. The best part of this dish is that you can make the ice cream sauce and the raspberry sauce the night before. Just store in the fridge, and warm up the raspberry sauce before serving.

Ingredients
                           

ICE CREAM SAUCE

1/2 cup sugar

1 tablespoon 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.