Pistachio Cream Croissant Bake
This indulgent croissant bake layers flaky pastry with pistachio cream for a brunch showstopper. It's rich, nutty, and absolutely worth every bite.
Equipment
- 9x13-inch baking dish
Ingredients
For the Croissant Bake
- 6 large Croissants (day-old preferred, torn into chunks)
- 4 large Eggs
- 1 1/2 cups Heavy Cream
- 1/2 cup Whole Milk
- 1/3 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
For the Pistachio Cream
- 1/2 cup Pistachio Butter
- 4 oz Mascarpone Cheese (softened)
- 1/4 cup Powdered Sugar
For the Topping
- 1/3 cup Chopped Pistachios
- 2 tbsp Powdered Sugar (for dusting)
Instructions
- Preheat your oven to 350°F (177°C). Butter a 9x13-inch baking dish generously.
- In a bowl, stir together the pistachio butter, mascarpone cheese, and powdered sugar until smooth and creamy. Set the pistachio cream aside.
- Arrange half of the torn croissant pieces in the bottom of the prepared baking dish. Drop small spoonfuls of the pistachio cream all over the croissant layer. Top with the remaining croissant pieces, tucking them in so the dish is evenly filled.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, and almond extract until smooth. Pour this custard evenly over the croissant layers, pressing the pieces down gently to help them absorb the liquid. Let it sit for 15 minutes.
- Scatter the chopped pistachios evenly over the top. Bake for 35 to 40 minutes until the top is deep golden brown and the custard is set with just a slight jiggle in the center.
- Let the croissant bake cool for 10 minutes, then dust with powdered sugar. Serve warm in generous scoops.
Nutrition
Serving: 1servingCalories: 594kcalCarbohydrates: 40gProtein: 13gFat: 42g