Description
This Valentine’s Brunch Croissant Bake combines buttery croissants with a rich custard of eggs, milk, and cocoa, topped with sweet ricotta, pistachios, and raspberries. Perfect for an easy homemade brunch that will impress your loved ones.
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 spread them in a buttered baking dish.
- Sift cocoa powder and granulated sugar into a bowl to remove lumps.
- Whisk egg yolks, whole egg, milk, heavy cream, and buttermilk together until smooth.
- Stir in vanilla bean paste and red gel food coloring.
- 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 soak up the liquid.
- Preheat the oven to 175°C and position the rack in the middle.
- Bake for 35 minutes until the center is slightly jiggly.
- Beat ricotta with powdered sugar until smooth and airy.
- Dollop ricotta over the warm bake and sprinkle with pistachios and raspberries.
Notes
Ensure the croissants are not stale for best results.
You can substitute the raspberries with another berry if preferred.
Let the bake cool slightly before serving for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 23g
- Sodium: 230mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg