Description
This Valentine’s Brunch Croissant Bake features irresistible flavors with creamy custard soaking buttery croissants, topped with ricotta and fresh raspberries. It’s an easy yet delightful dish for breakfast or brunch that will impress anyone looking for homemade goodness.
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 your 240g of croissants into 3cm chunks and spreading them in a buttered baking dish.
- Sift 3 tbsp cocoa powder and 65g granulated sugar into a bowl to whisk away any lumps.
- Slowly whisk in 3 egg yolks, 1 whole egg, 240ml milk, 120ml heavy cream, and 60ml buttermilk until the mixture is smooth and silky.
- Stir in 1 tsp vanilla bean paste and 1/2 tsp red gel coloring to tint the custard.
- Pour the custard over the croissants, pressing them down gently with a spatula to ensure they soak up the liquid.
- Cover and refrigerate for at least 4 hours to allow the bread to absorb nearly all the liquid.
- Preheat the oven to 175°C and place your rack in the middle position.
- Bake the dish for 35 minutes until the center is set but jiggles slightly when checked.
- Beat 120g ricotta with 2 tbsp powdered sugar until it's smooth and airy, creating a delightful topping.
- Dollop the whipped ricotta over the warm bake and scatter 30g pistachios and 75g raspberries on top.
Notes
Make sure to cover the baking dish while refrigerating to prevent drying out.
Feel free to substitute raspberries with other berries based on your preference.
Adjust the amount of sugar if you like it sweeter.
Nutrition
- Serving Size: 1 piece
- Calories: 580
- Sugar: 28g
- Sodium: 300mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 230mg