Easter/Conference Eats

Breakfast: Croissant French toast with vanilla sauce and fresh berries.

**I was asked to post this recipe so I thought I'd add it in here. I got it from The Domestic Diva's Party Cookbook by Patricia F. Hemming and Keely J. Hemming. It's a great little cookbook to check out if you haven't already! Okay, here it is:

Croissant French Toast
Several Croissant halves per person
6 to 8 eggs, beaten
Prepare vanilla sauce first (below). It can be made up to a day ahead and refrigerated. Warm before serving. To prepare croissant French Toast, cut the croissants in half and dip in beaten egg. Cook on an electric griddle or in a fry pan until both sides are set. Top with berries if desired and serve with vanilla sauce.

Vanilla Sauce (hey, I never said this was good for you, only that it was REALLY good :D)
1 Tbs flour
4 egg yolks
1 Tbs vanilla
2 c whipping cream
1/2 c sugar
2 scoops vanilla ice cream

In a small bowl combine flour, egg yolks and vanilla; 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.

It's definitely special occasion/company food. I'd go for the company scenario so you don't eat it all like we did this weekend! Hope you enjoy!**

Dinner: Broiled asparagus with lemon pepper and cedar plank-grilled salmon.
Easter/Conference Sunday: Delicious.