Lemon and Raspberry Croissant Bake
Featuring
Pinot Grigio
Looking for the perfect Brunch dish idea? Look no further! Our croissant bake is super easy and delicious to make. Croissants, custard, lemon curd and raspberries… what could be better? Serve with a glass of crisp Barefoot Pinot Grigio for the ultimate brunch combo.
Ingredients
- 8 plain croissants
- 250ml whole milk
- 500g custard (ready-made)
- 180g lemon curd
- Handful of fresh raspberries
- Icing sugar to serve.
Directions
- Roughly cut the croissants into chunks, then arrange them, overlapping slightly, into six mini oven-proof dishes, or a deep oven-proof dish.
- Combine the custard and milk in a saucepan and warm over a low heat until just starting to steam. Do not let it boil. Stir through half of the lemon curd.
- Pour the lemon custard mixture over the croissants, then leave to the side for minimum of 1 hour to let the croissants absorb the custard.
- Heat oven to 180C/160C fan/ gas 4. Push the raspberries in around the croissants and dollop the rest of the lemon curd over the top.
- Bake for 25 minutes for mini dishes, or 35 minutes for a larger dish, until the top is golden brown.
- Leave to cool for 10 minutes (if you can resist!) before dusting with icing sugar and serving with a glass of Barefoot Pinot Grigio.