Description

Savor the delightful flavors of Valentine’s Brunch Croissant Bake, featuring rich croissants soaked in a luscious custard with cocoa, perfect for a quick and flavorful 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:

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Instructions

Prepare the croissants by tearing 240g of croissants into 3cm chunks and spreading them in a buttered baking dish.
Sift 3 tbsp cocoa powder and 65g granulated sugar into a bowl to create a dry base free of lumps.
Slowly whisk in 3 egg yolks, 1 whole egg, 240ml milk, 120ml heavy cream, and 60ml buttermilk until smooth.
Stir in 1 tsp vanilla bean paste and 1/2 tsp red gel coloring to tint the custard.
Pour the custard mixture over the croissants, gently pressing them down with a spatula to soak the bread.
Cover and refrigerate for at least 4 hours to allow the croissants to absorb the liquid.
Preheat the oven to 175°C and position the rack in the middle.
Bake the dish 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 whipped ricotta over the warm bake, then scatter with 30g pistachios and 75g raspberries.

Notes

The bake can be prepared the night before and left to soak in the fridge for an even more intense flavor.
Consider using other berries like strawberries or blueberries for a different flavor profile.
For added sweetness, drizzle honey over the top before serving.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 25g
Sodium: 300mg
Fat: 40g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 12g
Cholesterol: 150mg