Description

This Valentine’s Brunch Croissant Bake features flaky croissants soaked in a luscious custard, making it a delightful centerpiece for any brunch. Simple preparation and a blend of flavors create an unforgettable dish that’s as beautiful as it is tasty, ideal for breakfast or dessert lovers alike.

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:

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Instructions

Prep the croissants by tearing the croissants into 3cm chunks and spreading them in a buttered baking dish.
Sift the 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 and velvety.
Stir in the vanilla bean paste and red gel food coloring until well combined.
Pour the custard over the croissants and press them down gently with a spatula.
Cover and refrigerate for at least 4 hours to allow the bread to absorb the liquid.
Preheat your oven to 175°C.
Bake in the preheated oven for 35 minutes until the center is set but still jiggles slightly.
Beat the ricotta with powdered sugar until smooth and airy.
Dollop the whipped ricotta over the baked croissant dish, then sprinkle with pistachios and raspberries.

Notes

For best flavor, let the croissant bake sit overnight in the fridge for a more pronounced custard flavor.
Feel free to substitute the raspberries with strawberries or blueberries based on preference.
This dish can be served warm or at room temperature.

Nutrition

Serving Size: 1/2 of the recipe
Calories: 645
Sugar: 30g
Sodium: 310mg
Fat: 42g
Saturated Fat: 23g
Unsaturated Fat: 15g
Trans Fat: 0.5g
Carbohydrates: 51g
Fiber: 3g
Protein: 13g
Cholesterol: 292mg