Description
Treat yourself to this Valentine’s Brunch Croissant Bake, featuring buttery croissants soaked in a rich custard and topped with ricotta, pistachios, and fresh raspberries. It’s easy to prepare and sure to impress!
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
- Prep the croissants by tearing them into 3cm chunks and spreading in a buttered baking dish.
- Sift cocoa powder and granulated sugar together to create a smooth dry base.
- In a separate bowl, whisk together egg yolks, whole egg, milk, heavy cream, and buttermilk until well combined.
- Add vanilla bean paste and red gel food coloring to the mixture, stirring until evenly tinted.
- Pour the custard over the croissants and gently press down to ensure they soak up the liquid.
- Cover and refrigerate for a minimum of 4 hours to allow the croissants to absorb the flavors.
- Preheat your oven to 175°C, ensuring the rack is in the middle position.
- Bake for 35 minutes until the center is set but still slightly jiggly.
- In a separate bowl, beat ricotta and powdered sugar together until smooth and airy.
- Once baked, dollop the ricotta on top and sprinkle with crushed pistachios and fresh raspberries.
Notes
Make sure to refrigerate for at least 4 hours for the best flavor and texture.
Feel free to substitute berries with your preferred fruit for variety.
The bake can be enjoyed warm or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg