Ricotta & Raspberry Croissant Bake
Prep Time: 20 mins.
Cook Time: 50 mins.
Serves: 6
Ingredients
Vanilla Ricotta Cream
French Toast Bake
Method
Vanilla Ricotta Cream
- Process Ricotta, sugar and paste in a food processor until smooth and creamy. Cover and refrigerate.
French Toast Bake
- Preheat oven to 180°C/160°C (fan-forced). Grease a 6 ½-cup capacity oval ceramic baking dish.
- Split croissants through the centre, making sure you don’t cut all the way through. Place Ricotta in a small bowl, add jam and swirl gently to just combine. Spoon ricotta mixture evenly into croissants. Arrange in base of prepared pan.
- Whisk cream, eggs, paste and sugar in a bowl. Pour over croissants and scatter with half the raspberries.
- Place baking dish into large roasting pan and pour enough boiling water to come halfway up the sides of baking dish. Bake for 35 minutes, remove paper and foil and bake for a further 15 minutes or until custard is set (there will be a slight wobble, but this will thicken on standing), Cover with foil if overbrowning. Sit for 15 minutes, before serving.
- 5. Dust with icing sugar. Serve with extra raspberries and the Vanilla Ricotta Cream.
More Tips
- A great way to use up leftover croissants. If using regular sized croissants, use 5 croissants and divide filling accordingly between them.
- Replace raspberries with blueberries or blackberries.
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