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Raspberry Vanilla French Toast Recipe

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This recipe for Raspberry Vanilla French Toast, by , is from The Westervelt Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Vanilla Sauce:

cup sugar
1 tbsp flour
2 cups heavy whipping cream
4 egg yolks, beaten
2 scoops vanilla ice cream
1 tbsp vanilla extract

Berry Sauce:

2 cups fresh or frozen raspberries
2 tbsp sugar

French Toast:

3 eggs
⅓ cup milk
4 croissants split or bread

Vanilla Sauce: 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. 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.

Berry Sauce: Combine raspberries and sugar in saucepan. Simmer uncovered for 2-3 minutes. Remove from the heat; set aside.

French Toast: In a shallow bowl, beat eggs and milk. Dip both sides of bread or crosissants in eggs. On a griddle with butter, brown croissants or bread on both sides. Serve with vanilla and berry sauces.




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