Vanilla Sauce

1. Whisk the egg yolks and flour together in a small bowl or measuring cup. Set aside.
2. Heat the half and half and sugar in a medium pot over medium heat to simmering.
3. Remove from heat.
4. Ladle the hot liquid into the egg yolks while whisking vigorously to temper the eggs.
5. Continue whisking the hot liquid into the eggs until about half the hot liquid has been whisked in.
6. Pour the tempered eggs into the remaining half and half in the pot while whisking.
7. Return to the heat and cook until the mixture thickens and start bubbling thick, heavy bubbles.
8. Remove from the heat and cover with a lid.

Berry Sauce

1. Put sliced strawberries in a small pot over medium heat and sprinkle them with the sugar.
2. Stir well.
3. When the berries start to sizzle turn off the heat, but keep the pan on the burner.
4. Stir them here and there while you cook the french toast.

Croissant French Toast

1. Crack the eggs into a shallow dish like a pie plate and whisk them well.
2. Slice the croissants in half.
3. Heat a frying pan over medium low heat.
4. Add the butter to the pan.
5. Once the butter is sizzling, quickly dip both sides of the croissant halves in the egg and place them in a single layer in the frying pan.
6. Cook both sides of the croissants until they are golden brown.
7. Serve with the warm vanilla sauce and berries!