Croissant French Toast with French Vanilla Sauce

Almost a decade ago, I received a wonderfully fun Christmas gift from my husband:  THE DOMESTIC DIVA'S PARTY COOKBOOK by Patricia F. Hemming and Keely J. Hemming.  Within this book are dozens of heavenly recipes, but my FAVORITE delight is the "Croissant French Toast with French Vanilla Sauce".  

I first made this delectable breakfast the morning of my little sister Star's wedding, almost 8 years ago. We had a dozen or so left-over croissants from her bridal shower held the day before, so I knew I had to use them up in this recipe!  Day old bread is a necessity for delicious french toast!

Love was definitely in the air that morning, and the croissant french toast was an excellent complement to the energy surrounding us. Everyone who tried this croissant creation fell in love with it!  Since then, it has become a favorite "special occasion" breakfast, and has been served at countless brunches, showers, and my personal favorite: Christmas morning breakfast!

If you are looking for a fantastic breakfast treat, this is it!

CROISSANT FRENCH TOAST with FRENCH VANILLA SAUCE

Ingredients:
Several croissant halves per person (preferably day old)
6 to 8 eggs, beaten

Prepare vanilla sauce first (recipe below).  It can be made up to a day ahead and refrigerated.  Warm before serving.  To prepare the Croissant French Toast, slit the croissants in half and dip in beaten egg.  Allow several croissant halves per person.  Cook on an electric griddle or in a fry pan until both sides are set.  Top with berries or fresh fruit if desired and serve with vanilla sauce.

FRENCH VANILLA SAUCE

Ingredients:
1 tbsp flour
4 egg yolks
1 tbsp pure vanilla extract
2 cups whipping cream
1/2 cup sugar
1 cup vanilla ice cream
Berries or other fresh fruit for topping

In a small bowl combine flour, egg yolks, and vanilla extract; set aside.  In a saucepan combine cream and sugar; bring to a boil over medium heat.  Stir a small amount of cream mixture into the egg mixture.  Return all to pan.  Stirring constantly, bring to a gentle boil; cook and stir for two minutes.  Remove from heat and stir in vanilla ice cream until melted. Serve warm.  Enjoy!