Waitrose and Partners
Pistachio croissant strata

Pistachio croissant strata

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

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves6
  • CourseBrunch
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Plusstanding

Ingredients

  • 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

Method

  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.

  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.

Cook’s tip

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

Nutritional

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

Rating details

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