Raspberry frangipane croissant bake
If you love almond croissants, you’ll adore this luxurious brunch dish. You can serve it as dessert, too, with cream, yogurt or ice cream. It’s a great way to use up any leftover croissants.
SERVES 8 PREP 25 mins plus soaking COOK 30 mins EASY V
100g butter, softened, plus extra for the dish
100g caster sugar, plus
1 tbsp 150g ground almonds
1 tbsp self-raising flour
½ tsp almond extract
3 eggs
100g crème fraîche, plus extra to serve
300ml whole milk
½ tsp vanilla extract
4 croissants
150g fresh or frozen raspberries
25g flaked almonds yogurt, cream or ice cream, to serve (optional)
Butter a baking dish (ours was 18 x 26cm) and set aside. Put the butter, 100g caster sugar, the ground almonds, flour and almond extract in a bowl, then crack in 1 egg. Beat the mixture with an electric whisk until you have a smooth frangipane, about 2 mins.
Crack the remaining eggs into a large jug and whisk with the crème fraîche, milk, vanilla and 1 tbsp caster sugar to make a smooth custard.
Tear open each croissant and fill with 2-3 tbsp of the frangipane and a few raspberries. Arrange in the dish cut-side up. Pour over the custard, making sure each croissant is saturated, then spoon over any remaining frangipane. Leave to soak at room temperature for
1 hr. At this stage, the croissant bake can be chilled overnight.
Heat the oven to 180C/160C fan/ gas 4. Scatter over the flaked almonds bake in the middle of the oven for 35 mins until the custard is just set and the almonds are toasted. Serve with crème fraîche, yogurt, cream or ice cream, if you like.
PER SERVING 520 kcals • fat 37g • saturates 15g • carbs 34g • sugars 20g • fibre 2g • protein 13g • salt 0.7g