Croissant French Toast

• 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
• 2 cups fresh or frozen raspberries
• 2 tablespoons sugar
• 3 eggs
• 4 croissants, split
• 2 tablespoons butter

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 160u0b0.
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.

sugar, flour, heavy whipping cream, egg yolks, vanilla ice cream, vanilla, frozen raspberries, sugar, eggs, croissants, butter

Taken from www.tasteofhome.com/recipes/croissant-french-toast/ (may not work)