Description
This Valentine’s Brunch Croissant Bake features croissants soaked in a creamy, rich custard and topped with ricotta, pistachios, and fresh raspberries. It’s an easy, mouthwatering treat perfect for brunch lovers.
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
- Prepare the croissants by tearing them into 3cm chunks and spreading in a buttered baking dish.
- Whisk together 3 tbsp cocoa powder and 65g granulated sugar in a bowl to remove lumps.
- Slowly whisk in 3 egg yolks, 1 whole egg, 240ml milk, 120ml heavy cream, and 60ml buttermilk until smooth.
- Stir in 1 tsp vanilla bean paste and 1/2 tsp red gel coloring to tint the custard.
- Pour the custard over the croissant pieces, pressing down gently with a spatula.
- Cover and refrigerate for at least 4 hours to allow the croissants to absorb the liquid.
- Preheat the oven to 175°C and place the rack in the middle position.
- Bake for 35 minutes until the center is set but jiggles slightly.
- Beat 120g ricotta with 2 tbsp powdered sugar until smooth and airy for the topping.
- Dollop the ricotta over the warm bake, then scatter 30g pistachios and 75g raspberries on top.
Notes
Feel free to substitute the pistachios with nuts of your choice for different flavors.
For an even richer taste, use flavored cream cheeses in place of ricotta.
Let the dish cool slightly before serving for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg