Berries & Cream Croissant French Toast
Berries & cream croissant french toast is a restaurant quality breakfast made at home! The vanilla and berry sauces make this irresistable!Makes 12 cocktail croissants or 6 regular sized croissants
Servings: 4 people
Ingredients
Vanilla Sauce
- 4 Large Egg Yolks
- 1 Tbs. Flour
- 2 Cups Half & Half
- ½ Cup Sugar
- 1 Tbs. Pure Vanilla Extract Immitation will do in a pinch
Berry Sauce
- 2 Cups Fresh Strawberries (or Raspberries)
- 2 Tbs. Sugar
Croissant French Toast
- 12 Cocktail Croissants (or 6 regular sized croissants)
- 4 Large Eggs
- 12 Tbs. Butter
Instructions
Vanilla Sauce
- In a medium mixing bowl, whisk together the egg yolks and flour until smooth.
- In a small pot, bring the half & half and sugar to a simmer. Remove from the heat and temper the eggs with the hot liquid by trickling it slowly into the egg yolks while whisking vigoriously until all the hot liquid has been added.
- Pour back into the pot and simmer over medium heat until thickened enough to coat the back of a spoon. Remove from the heat and whisk in the vanilla extract. Set aside.
Berry Sauce
- Place the berries in a small saucepan. Sprinkle with the sugar.
- Cook over medium low heat, stirring here and there, until the sugar is dissolved the berries juices seep from the berries. This take 4-5 minutes. Remove from the heat and set aside.
Croissant French Toast
- Slice the croissants in half while the berries are cooking. Whisk the eggs together. Heat 3 Tbs. of the butter to sizzling over medium to medium low heat in a large frying pan.
- Once the butter is sizzling dip both sides of the croissant halves in the the egg and cook until golden brown on each side.
- Add more butter to the frying pan in between croissant french toast batches. After two batches I usually wipe my frying pan clean with paper towels before adding fresh butter to my pan.
- Serve hot with vanilla and berry sauces.