Description
A delightful treat that combines flaky croissants with sweet and tart raspberries, enhanced by almond essence.
Ingredients
Scale
- 4 large croissants, cut into pieces
- 1 cup fresh raspberries
- 4 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- Butter (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
- Cut the croissants into bite-sized pieces and place them in the greased baking dish.
- Sprinkle the fresh raspberries over the croissant pieces.
- In a bowl, whisk together the eggs, milk, sugar, almond extract, and vanilla extract until smooth.
- Pour the egg mixture over the croissants and raspberries, pressing down gently to soak the croissants. Sprinkle sliced almonds on top and bake for 30-35 minutes until golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes.
- For freezing, wrap individual portions tightly in plastic wrap and foil; can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Raspberry, Almond, Croissant, Bake, Recipe, Breakfast, Brunch