Description
Treat yourself to this delightful Valentine’s Brunch Croissant Bake. With croissants soaked in a sweet custard and topped with ricotta, pistachios, and raspberries, it’s an easy and delicious choice for any brunch gathering!
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
- Preheat the oven and prepare baking dish.
- Tear croissants into 3cm chunks and place them in a buttered baking dish.
- Sift cocoa powder and granulated sugar into a bowl to mix well.
- Slowly whisk in egg yolks, whole egg, milk, heavy cream, and buttermilk until smooth.
- Add vanilla bean paste and red gel food coloring to tint the mixture.
- Pour custard over croissants, pressing down gently with a spatula.
- Cover and refrigerate for at least 4 hours to soak.
- Preheat oven to 175°C.
- Bake for 35 minutes until the center is set but still jiggles slightly.
- Beat ricotta with powdered sugar until smooth and airy, then dollop over the bake, topping with pistachios and raspberries.
Notes
Make sure to let the croissants soak for at least 4 hours for optimal flavor and texture.
Feel free to replace the raspberries with your favorite berries for variety.
This dish can be prepared a day in advance and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 22g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 380mg