Description

Savor the irresistible flavor of this Valentine’s Brunch Croissant Bake. This easy-to-make dish combines flaky croissants with a rich custard, topped with creamy ricotta and fresh raspberries, making it perfect for brunch lovers!

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 them into 3cm chunks and spreading them in a buttered baking dish.
Sift 3 tbsp cocoa powder and 65g granulated sugar into a bowl to remove any lumps.
Slowly whisk 3 egg yolks, 1 whole egg, 240ml milk, 120ml heavy cream, and 60ml buttermilk into the dry ingredients until velvety.
Stir in 1 tsp vanilla bean paste and 1/2 tsp red gel food coloring to tint the custard.
Pour the red custard over the croissants, pressing them down gently with a spatula.
Cover and refrigerate for at least 4 hours, allowing the bread to absorb almost all the liquid.
Preheat the oven to 175°C, placing the rack in the middle position.
Bake for 35 minutes until the center is set but still jiggles slightly.
Beat 120g ricotta with 2 tbsp powdered sugar until smooth and airy for the topping.
Dollop the ricotta over the warm bake and scatter 30g pistachios and 75g raspberries on top.

Notes

For best results, let the croissants soak for a full 4 hours or overnight.
Substituting different toppings like other berries or nuts can customize the flavor.
Serve warm for a delightful contrast between the warm bake and cold whipped ricotta.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 25g
Sodium: 250mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 12g
Cholesterol: 200mg