Pistachio croissant strata

Name: Pistachio croissant strata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 4 eggs (2 whole, 2 yolks); 150 ml whole milk; 150 ml double cream; ¼ tsp ground cinnamon; 6 No.1 Pistachio Croissants; 250 g frozen raspberries, defrosted; 2 tbsp demerara sugar; 25 g pistachio kernels, roughly chopped

Soft spot for bread-and-butter pudding? You’ll love this.

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Vegetarian

Serves6
CourseBrunch
Prepare15 mins
Cook25 mins
Total time40 mins
Plusstanding

4 eggs (2 whole, 2 yolks)
150ml whole milk
150ml double cream
¼ tsp ground cinnamon
6 No.1 Pistachio Croissants
250g frozen raspberries, defrosted
2 tbsp demerara sugar
25g pistachio kernels, roughly chopped

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.
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.

Cook’s tip

You can prepare the custard mixture 1 day ahead; cover and keep refrigerated until needed.

Typical values per serving when made using specific products in recipe

Energy	2,140kJ/ 515kcals
Fat	37g
Saturated Fat	20g
Carbohydrates	33g
Sugars	12g
Fibre	4.5g
Protein	11g
Salt	0.7g

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