Ingredients:

  • 4 large croissants (240g): Torn into chunky, bite-sized pieces.
  • 3 large egg yolks + 1 whole egg:
  • 240ml whole milk:
  • 120ml heavy cream:
  • 60ml buttermilk:
  • 3 tbsp cocoa powder:
  • 65g granulated sugar:
  • 1 tsp vanilla bean paste:
  • 1/2 tsp red gel food coloring:
  • 120g whole milk ricotta:
  • 2 tbsp powdered sugar:
  • 30g toasted pistachios: Crushed for a salty, green crunch.
  • 75g fresh raspberries:

Instructions:

  1. Prep the croissants. Tear your 240g of croissants into 3cm chunks and spread them in a buttered baking dish.
  2. Whisk the dry base. Sift 3 tbsp cocoa powder and 65g granulated sugar into a bowl to remove any lumps.
  3. Create the liquid gold. Slowly whisk in 3 egg yolks, 1 whole egg, 240ml milk, 120ml heavy cream, and 60ml buttermilk until the mixture is a velvety stream.
  4. Tint the custard. Stir in 1 tsp vanilla bean paste and 1/2 tsp red gel coloring.
  5. The Big Soak. Pour the red custard over the croissants, pressing them down gently with a spatula.
  6. Chill and hydrate. Cover and refrigerate for at least 4 hours. Wait until the bread has absorbed nearly all the liquid.
  7. Preheat the oven. Set your rack to the middle position and heat to 175°C.
  8. Bake the tray. Place the dish in the oven for 35 minutes until the center is set but still jiggles slightly.
  9. Whip the topping. Beat 120g ricotta with 2 tbsp powdered sugar until smooth and airy.
  10. Final assembly. Dollop the ricotta over the warm bake, then scatter 30g pistachios and 75g raspberries over the top.