Description
This Valentine’s Brunch Croissant Bake combines delicious croissants and fresh raspberries, creating an irresistible flavor perfect for gatherings or casual brunch. With simple prep and delightful taste, it’s a wonderful choice for an easy homemade meal.
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 croissants into 3cm chunks and arrange them in a buttered baking dish.
- In a bowl, sift cocoa powder and granulated sugar to remove lumps.
- Slowly whisk in egg yolks, whole egg, milk, heavy cream, and buttermilk until smooth.
- Stir in vanilla bean paste and red gel food coloring.
- Pour the mixture over the croissants, gently pressing them down with a spatula.
- Cover and refrigerate for at least 4 hours to allow the croissants to soak up the mixture.
- Preheat oven to 175°C (350°F).
- Bake in the oven for 35 minutes until set but slightly jiggly in the center.
- Beat ricotta with powdered sugar until smooth and airy.
- Dollop the whipped ricotta over the warm bake, then sprinkle with crushed pistachios and fresh raspberries.
Notes
For best results, soak the croissants overnight for a richer flavor.
Feel free to swap raspberries for other berries like strawberries or blueberries for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg