Description
This delightful Valentine’s Brunch Croissant Bake combines flaky croissants with a rich, chocolaty custard, all topped with creamy ricotta and fresh raspberries. Perfect for a cozy brunch or special occasion, it’s simple to prepare and sure to impress.
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 them into 3cm chunks and spreading them in a buttered baking dish.
- Whisk together the cocoa powder and granulated sugar in a bowl to remove any lumps.
- Slowly whisk the egg yolks, whole egg, milk, heavy cream, and buttermilk into the dry mixture until smooth.
- Stir in vanilla bean paste and red gel food coloring to create a vibrant custard.
- Pour the custard over the croissants, pressing them down gently with a spatula to soak.
- Cover and refrigerate for at least 4 hours to allow the croissants to absorb the liquid.
- Preheat the oven to 175°C and place the oven rack in the middle position.
- Bake the dish for 35 minutes until the center is set but still jiggles slightly.
- Beat the ricotta with powdered sugar until smooth and airy, then dollop it over the warm bake.
- Top with crushed pistachios and fresh raspberries before serving.
Notes
Make sure to use good quality croissants for the best flavor.
Allow sufficient chilling time for the custard to fully soak into the croissants.
Optional: Serve with a drizzle of chocolate sauce for an extra treat.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 20g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg