Croissant French Toast

Make 4 servings

1/2          cup sugar
1             tablespoon all-purpose flour
2             cups heavy whipping cream
4             large egg yolks , beaten
2             scoops vanilla extract
BERRY SAUCE:
2              cups fresh or frozen raspberries
2              tablespoons sugar
FRENCH TOAST :
3             large 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 eggs yolks  ; return all to pan  , stirring constantly . Cook and stir until mixture  reaches 160* .
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 to 3 minutes  . Remove from 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 sauce .
More like  a scrumptious  dessert  than a main dish , this French toast is topped  with two sauces  . One is tangy raspberries  and the other  is made  with vanilla ice cream .
My family like them for dessert  and you will too .