Ingredients:

  • 7 large stale croissants, torn into 2-inch chunks
  • 125g fresh raspberries
  • 5 large eggs, room temperature
  • 350ml heavy cream
  • 240ml whole milk
  • 100g granulated sugar
  • 2 tsp vanilla bean paste
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 3 drops pink gel food coloring
  • 225g mascarpone cheese, chilled
  • 120ml heavy whipping cream
  • 30g powdered sugar
  • 1 tsp lemon zest

Instructions:

  1. Grease a 9x13 inch ceramic baking dish with butter. Tear the croissants into irregular chunks and layer half in the dish. Scatter half of the fresh raspberries over the croissants, then layer the remaining croissant pieces on top.
  2. In a large mixing bowl, whisk together the eggs, 350ml heavy cream, whole milk, granulated sugar, vanilla bean paste, cinnamon, salt, and pink food coloring until the mixture is completely emulsified and bright pink.
  3. Slowly pour the custard mixture over the croissants in the baking dish. Press down lightly with a spatula to ensure all pieces are submerged. Cover and refrigerate for at least 2 hours or overnight to allow the pastry to hydrate.
  4. Preheat oven to 350°F (175°C). Remove the dish from the refrigerator 20 minutes prior to baking. Bake uncovered for 40–45 minutes until the center is set and the croissant tips are golden brown.
  5. While the French toast bakes, use an electric hand mixer to whip the mascarpone, 120ml heavy whipping cream, powdered sugar, and lemon zest until soft peaks form. Dollop over the warm bake and garnish with remaining raspberries before serving.