Description
This Valentine’s Brunch Croissant Bake features tender croissants soaked in a rich custard with cocoa and topped with fresh berries. It’s Easy to make and perfect for sharing with loved ones at brunch.
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, 1 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.
- Cover and refrigerate for at least 4 hours, allowing the bread to absorb the liquid.
- Preheat the oven to 175°C (350°F).
- Bake for 35 minutes until the center is set but still jiggly.
- Beat ricotta with powdered sugar until smooth and airy.
- Top the warm bake with ricotta, then scatter pistachios and raspberries on top.
Notes
Make sure the croissants are day-old for better absorption of the custard.
Can substitute pistachios with almonds if desired.
The bake can be prepared a day in advance and baked in the morning.
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 34g
- Sodium: 650mg
- Fat: 46g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 215mg