Ingredients:

  • 4 large day-old all-butter croissants
  • 0.5 cup fresh raspberries
  • 0.33 cup high-quality white chocolate chunks
  • 3 large eggs
  • 2 large egg yolks
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 0.25 cup granulated sugar
  • 1 tsp pure vanilla bean paste
  • 0.5 tsp lemon zest
  • 0.25 tsp fine sea salt
  • 1 tbsp powdered sugar for dusting

Instructions:

  1. Tear the croissants into large, jagged chunks to maximize surface area. Arrange them in a 9-inch oval baking dish or cast-iron skillet, tucking the raspberries and white chocolate chunks into the crevices.
  2. In a large mixing bowl, whisk the eggs, egg yolks, heavy cream, whole milk, granulated sugar, vanilla bean paste, lemon zest, and sea salt until the mixture is completely homogenous and pale yellow.
  3. Pour the custard mixture slowly over the croissants. Press down lightly with a spatula to ensure every piece is submerged. Let the dish sit for 5 minutes to allow the pastry to hydrate.
  4. Place the dish in a preheated 325°F (163°C) oven. Bake for 20 minutes until the top is mahogany-colored and the custard has set but still retains a slight wobble in the center.
  5. Remove from the oven and finish with a light dusting of powdered sugar and a few extra fresh raspberries before serving warm.