Description
This Valentine’s Brunch Croissant Bake features irresistible flavors from cocoa, fresh berries, and creamy ricotta. A simple and delicious dish that’s perfect for brunch or a cozy dessert!
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 240g of croissants into 3cm chunks and spreading them in a buttered baking dish.
- Whisk together 3 tbsp cocoa powder and 65g granulated sugar in a bowl to remove 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 over the croissants, pressing them down gently with a spatula.
- Cover and refrigerate for at least 4 hours, allowing the croissants to soak up the liquid.
- Preheat the oven to 175°C, setting the rack to the middle position.
- Bake the dish in the oven 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 and sprinkle with 30g pistachios and 75g raspberries.
Notes
For an extra layer of flavor, add a sprinkle of cinnamon to the custard mixture.
Adjust the amount of food coloring based on your desired shade of pink.
Allow the bake to cool slightly before serving to enhance the texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 18g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg