Description
This Valentine’s Brunch Croissant Bake combines flaky croissants with a rich, velvety custard, making it a delightful treat. With simple ingredients and an easy prep, it’s perfect for a cozy brunch or a special celebration. Serve warm topped with creamy ricotta, crushed pistachios, and fresh raspberries for an irresistible combination.
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 them in a buttered baking dish.
- Sift cocoa powder and granulated sugar into a bowl.
- Slowly whisk in egg yolks, whole egg, milk, heavy cream, and buttermilk until smooth.
- Stir in vanilla bean paste and red gel food coloring until combined.
- Pour the custard over the croissants, pressing them gently with a spatula to soak.
- Cover and refrigerate for at least 4 hours to allow the croissants to absorb the liquid.
- Preheat your oven to 175°C and position the rack in the middle.
- Bake for 35 minutes until the center is set but slightly jiggly.
- Beat the ricotta with powdered sugar until smooth and airy.
- Dollop the ricotta over the warm bake and top with pistachios and raspberries.
Notes
Ensure to tear the croissants into chunky pieces for better soaking.
For best flavor, allow the mixture to chill overnight before baking.
Feel free to substitute other berries if raspberries are not available.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 18g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg