Description
This Valentine’s Brunch Croissant Bake combines croissants, creamy custard, and fresh raspberries for a delightful breakfast treat that’s simple and full of flavor.
Ingredients
Scale
- 4 large croissants (240g): torn into chunky, bite-sized pieces.
- 3 large egg yolks + 1 whole egg
- 240ml whole milk
- 120ml heavy cream
- 60ml buttermilk
- 3 tbsp cocoa powder
- 65g granulated sugar
- 1 tsp vanilla bean paste
- 1/2 tsp red gel food coloring
- 120g whole milk ricotta
- 2 tbsp powdered sugar
- 30g toasted pistachios: crushed for a salty, green crunch.
- 75g fresh raspberries
Instructions
- Tear the croissants into 3cm chunks and spread them in a buttered baking dish.
- Sift the cocoa powder and granulated sugar into a bowl to eliminate lumps.
- Whisk together the egg yolks, whole egg, milk, heavy cream, and buttermilk into a smooth mixture.
- Stir in the vanilla bean paste and red gel food coloring for tinting.
- Pour the custard over the croissants, pressing them down gently with a spatula.
- Cover and refrigerate for at least 4 hours, allowing the bread to absorb the liquid.
- Preheat your oven to 175°C and position the baking rack in the middle.
- Bake for 35 minutes until the center is set but slightly jiggly.
- Whip the ricotta with the powdered sugar until smooth and airy.
- Dollop the ricotta over the warm bake and scatter the pistachios and raspberries on top.
Notes
Ensure the croissants are stale for better absorption of the custard.
You can substitute any berries if raspberries are not available.
Letting the mixture soak overnight can enhance the flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 460
- Sugar: 22g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 205mg