RASPBERRY & GOAT CHEESE CROISSANT BAKE
RECIPE TYPE
Holiday, Desserts and Baked Goods
SERVES
8 to 10
Prep Time: 20 min
Bake Time: 45 min
Chill Time: 6 hr
Ingredients
1 (450g) Longo’s Classic Croissant Loaf
4oz Longo’s Goat’s Milk Cheese, softened (half of a 250g pkg)
3 tsp finely grated lemon zest, divided 5 tbsp Longo’s Maple Syrup, divided
1 jar (235 mL) Longo’s Organic Raspberry Fruit Spread, divided
6 Longo’s Free Run Large Eggs
1 3/4 cups Longo’s 3.8% Organic Milk
1/2 cup 35% whipping cream
2 tbsp melted Longo’s Country Churned Salted Butter
Coarse sugar for sprinkling (optional)
Greek yogourt and/or Longo’s Maple Syrup (optional)
Directions
Slice ends off croissant loaf and cut into 12 slices. Blend cheese with 2 tsp of the lemon zest and 1 tbsp of the maple syrup.
Spread 6 slices of loaf with an equal portion of goat cheese mixture and 1 tbsp of the blueberry spread each. Sandwich with remaining loaf slices; cut on the diagonal into quarters.
Stand sandwich quarters, point-side up, in buttered 13 x 9-inch baking dish.
In bowl, whisk eggs with milk, cream, remaining maple syrup and remaining lemon zest. Pour evenly over bread mixture, making sure to soak all the bread. Cover and refrigerate for at least 6 hours or overnight.
Just before baking, brush melted butter overtop and sprinkle with sugar, if using. Place in cold oven and set to 350°F. Bake for 45 minutes or until puffed and set. Serve with remaining raspberry spread, a dollop of yogourt and/or a drizzle of maple syrup, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 470 calories
Protein 13g | Fibre 2g |
Fat 18g | Sugar 28g |
Carbs 46g | Sodium 450mg |
