Description
This Raspberry Frangipane Croissant Bake is a luscious, comforting dessert that combines buttery croissants with a rich almond frangipane and fresh raspberries, soaked in a creamy vanilla custard and baked to golden perfection. Ideal for brunch or dessert, it offers a delightful contrast of textures and flavors topped with toasted flaked almonds.
Ingredients
Scale
Frangipane
- 100g butter, softened, plus extra for the dish
- 100g caster sugar, plus 1 tbsp
- 150g ground almonds
- 1 tbsp self-raising flour
- ½ tsp almond extract
- 3 eggs
Custard
- 100g crème fraîche, plus extra to serve
- 300ml whole milk
- ½ tsp vanilla extract
- 1 tbsp caster sugar
Main
- 4 croissants
- 150g fresh or frozen raspberries
- 25g flaked almonds
- Yogurt, cream, or ice cream to serve (optional)
Instructions
- Prepare the baking dish and frangipane: Butter an 18 x 26cm baking dish and set aside. In a bowl, combine 100g softened butter, 100g caster sugar, ground almonds, self-raising flour, and almond extract. Crack in 1 egg and beat with an electric whisk until smooth, about 2 minutes.
- Make the custard: In a large jug, whisk the remaining 2 eggs with crème fraîche, whole milk, vanilla extract, and 1 tbsp caster sugar until smooth, forming a custard mixture.
- Assemble croissants: Tear open each croissant and fill with 2-3 tablespoons of the frangipane and a few raspberries. Arrange the filled croissants cut-side up in the prepared baking dish. Pour over the custard ensuring croissants are saturated, then spoon over any remaining frangipane. Let soak at room temperature for 1 hour or chill overnight for convenience.
- Bake the dish: Preheat the oven to 180°C (160°C fan) / gas mark 4. Scatter flaked almonds evenly over the top and bake in the middle of the oven for 35 minutes until the custard is just set and almonds are toasted.
- Serve: Serve warm topped with extra crème fraîche, yogurt, cream, or ice cream if desired for added richness.
Notes
- You can prepare the dish and refrigerate it overnight before baking to save time on the day.
- Using fresh raspberries is preferred, but frozen raspberries work well too—just thaw and drain excess liquid.
- For a nuttier flavor, consider lightly toasting the ground almonds before mixing into the frangipane.
- Adjust sugar amounts slightly if using very sweet or tart raspberries.
- This bake pairs wonderfully with a cup of coffee or tea for brunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: raspberry frangipane croissant bake, almond frangipane, custard bake, croissant dessert, baked croissant pudding
