Description
A delightful breakfast dish combining flaky croissants and fresh raspberries in a creamy custard, perfect for brunch gatherings or cozy family breakfasts.
Ingredients
Scale
- 6–8 medium-sized day-old croissants
- 1–2 cups fresh raspberries
- 4 large eggs
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 1/2 cup granulated sugar
- Powdered sugar (for dusting)
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
- Prepare Your Croissants: Cut each croissant into quarters and arrange them evenly in the greased baking dish.
- Mix the Custard: In a large bowl, whisk together the eggs, milk, granulated sugar, and vanilla extract until smooth.
- Add Raspberries: Gently fold in the fresh raspberries to the custard mixture, ensuring they are evenly distributed.
- Combine Everything: Pour the custard mixture over the croissant pieces, pressing down gently to soak them well.
- Bake: Bake for 30-35 minutes or until golden brown on top and set in the middle.
- Serve: Dust with powdered sugar before serving. Enjoy warm with maple syrup or whipped cream if desired.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 340
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 190mg
Keywords: - For added flavor, consider incorporating a splash of orange zest into the custard mixture. - You can substitute raspberries with blueberries or strawberries for variety. - Allowing the dish to sit for at least 30 minutes before baking enhances flavor absorption.