Description
This Valentine’s Brunch Croissant Bake is a delightful mix of flavors with tender croissants, rich custard, and fresh berries, making it perfect for a sweet brunch treat.
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 to 175°C and set your rack to the middle position.
- Tear the croissants into 3cm chunks and spread them in a buttered baking dish.
- Sift cocoa powder and granulated sugar into a bowl to remove any lumps.
- Whisk in the egg yolks, whole egg, milk, heavy cream, and buttermilk until smooth.
- Stir in vanilla bean paste and gel food coloring to tint the custard.
- Pour the custard over the croissants, pressing them down gently with a spatula.
- Cover and refrigerate for at least 4 hours to allow the croissants to absorb the liquid.
- Bake in the oven for 35 minutes, until the center is set but slightly jiggly.
- Beat ricotta with powdered sugar until smooth and airy, then dollop over the warm bake.
- Garnish with crushed pistachios and fresh raspberries.
Notes
For best results, let the dish chill overnight for maximum absorption.
Use day-old croissants for a better texture after baking.
Feel free to substitute other fruits according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 25g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 185mg