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Pistachio croissant strata

Pistachio croissant strata

By Ethan Barakat
15’ Prep time
25’ Cook time
40’ Total time
515 Calories
6 Serving

Summary

Soft spot for bread-and-butter pudding? you’ll love this.
Ethan Barakat 0 Followers

Step by Step

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Step 1

In a jug, whisk together the whole eggs and egg yolks, milk, cream and cinnamon until smooth – this is your custard mixture. Halve the croissants and arrange with the raspberries in a 23x23cm (about 1.7-litre) baking dish, then pour over the custard mixture and gently press down on the croissants to submerge them; leave to stand for 15 minutes.
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Step 2

Preheat the oven to 180°C, gas mark 4. Scatter over the sugar, then bake for 20-25 minutes until puffed up, golden and the custard is just set. Scatter over the nuts and leave to stand for 5 minutes before serving.

Ingredient

  • Double cream
    Double cream
    150 mls
  • Pistachio kernels
    Pistachio kernels
    25 grams
  • Ground cinnamon
    Ground cinnamon
    0.25 tsp
  • Whole milk
    Whole milk
    150 mls
  • British blacktail medium free range eggs
    British blacktail medium free range eggs
    4
  • All-butter croissant
    All-butter croissant
    6
  • Demerara sugar
    Demerara sugar
    2 tbsp
  • Frozen raspberries
    Frozen raspberries
    250 grams
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