Strawberry and Pistachio Croissant Bake
This strawberry and pistachio croissant bake is one of those easy desserts that feels a bit special without much effort. It’s perfect for using up leftover croissants (especially when they’ve gone slightly stale) and turning them into something soft, golden and full of flavour.
The croissants soak up a light custard while baking, becoming rich and tender inside with a crisp top. Sweet strawberries and nutty pistachios add freshness and texture, while a layer of pistachio spread melts through everything for extra indulgence. It’s a lovely pudding for Easter gatherings, spring lunches or relaxed garden parties. Serve it warm with extra custard, or let it cool and pair it with a scoop of pistachio ice cream.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the croissants into roughly 2 cm slices. Spread the pistachio spread over each piece.
- Arrange the croissant slices in a small, fairly deep baking dish, slightly overlapping them. Tuck the halved strawberries in between the slices.
- Roughly chop the pistachios and scatter them over the top.
- Pour enough custard over the croissants to fully soak them.
- Let it rest for about 5 minutes so the croissants can absorb the custard.
- Bake for around 20 minutes, until golden on top and set in the middle.
- Serve warm, at room temperature, or chilled. It’s delicious on its own, or with extra custard or a scoop of pistachio ice cream for something a bit more indulgent.