Lemon Raspberry Croissant Bake
Flaky croissants soaked in a creamy lemon custard, layered with tart raspberries, and baked until golden and crisp on top. Using Nature’s Yoke eggs gives it that rich, velvety texture that makes every bite feel homemade and elevated.
Ingredients
Butter and brown sugar base:
- 1/2 cup Natures Yoke Sea Salted Butter
- 1/2 cup light brown sugar packed
- 1 teaspoon vanilla extract
Croissant mixture:
- 4 large croissants sliced - about 10 ounces
- 4 large Natures Yoke Legacy Free Range eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 Tablespoon granulated sugar
- 2 Tablespoon lemon zest
- 1 Tablespoon vanilla bean paste*
Raspberry mixture:
- 2 cups raspberries - fresh or frozen
- 1 Tablespoon granulated sugar
- Juice of 1/2 of lemon
Instructions
Butter and brown sugar base:
- In a 10 inch fry pan melt the butter and brown sugar together, simmer and whisk until a syrup is formed.
- Slice croissants into 2 inch squares and place in the brown sugar butter mixture.
- Set aside.
Croissant mixture:
- In large bowl add the eggs, heavy cream, milk, sugar, lemon zest, and vanilla bean paste.
- Whisk to combine and pour over the croissants.
- Refrigerate for 45 minutes.
Raspberry mixture:
- While the croissant mixture is resting, place all ingredients into small sauce pan.
- Bring to a simmer and simmer and stir for 5 minutes on low heat.
- Set aside to cool.
- Once the croissant mixture is ready, scoop spoonfuls of the raspberries onto the croissant mixture and in between the pieces.
- Bake 45-50 minutes at 350º F. Croissant mixture should be moist but no longer runny when cut into.
- Let rest 20 minutes before serving. This will allow time for everything to firm up.
- Serve with fresh raspberries, additional lemon zest and whipped cream.
Notes
* If you cannot find vanilla paste you can use vanilla extract, same measurement.