Description
This Valentine’s Brunch Croissant Bake combines fluffy croissants with a velvety custard featuring cocoa and bursts of fresh raspberries. It’s a delightful treat perfect for special occasions or lazy mornings, showcasing irresistible flavors and simple preparation.
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
- Tear the croissants into 3cm chunks and layer them in a buttered baking dish.
- Sift the cocoa powder and granulated sugar into a bowl to eliminate lumps.
- Gradually whisk the egg yolks, whole egg, milk, heavy cream, and buttermilk into the dry mixture until smooth.
- Stir in the vanilla bean paste and red gel food coloring to tint the custard.
- Pour the custard mixture over the croissant chunks, pressing gently to ensure they're soaked.
- Cover and refrigerate for at least 4 hours for the bread to absorb the liquid.
- Preheat the oven to 175°C and position the rack in the middle.
- Bake the dish for 35 minutes until the center feels set but still jiggles slightly.
- Beat the ricotta with powdered sugar until creamy and airy.
- Spoon the whipped ricotta over the baked dish and top with crushed pistachios and fresh raspberries.
Notes
Ensure the croissants are fresh for the best texture and taste.
You can replace raspberries with other berries if desired.
Let the bake cool slightly before serving to allow it to set.
Nutrition
- Serving Size: 1/2 of the dish
- Calories: 600
- Sugar: 28g
- Sodium: 300mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 300mg