Ingredients
Scale
The key to this dish lies in selecting the right ingredients, especially when it comes to the croissants and almond filling. I always opt for fresh, flaky croissants from my local bakery, as their buttery layers make all the difference. For the almond cream, quality almond flour and real almond extract bring out the best flavour. If you’re like me, you’ll appreciate the balance between using accessible ingredients while still achieving that bakery-level richness.
- 6 large croissants (day-old works best for soaking)
- 1 cup almond flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1 teaspoon almond extract
- 1/2 cup whole milk
- 1/4 cup sliced almonds (for topping)
- Powdered sugar, for dusting (optional)
If you don’t have almond flour, finely ground blanched almonds can be a good substitute. For a dairy-free version, swap butter and milk with coconut oil and almond milk respectively, though the texture will vary slightly.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish or springform pan.
- Tear the croissants into bite-sized pieces and spread them evenly in the prepared pan.
- In a mixing bowl, beat the softened butter and sugar together until creamy and light, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the almond extract.
- Fold in the almond flour and milk, mixing until just combined to form a smooth almond cream.
- Pour the almond cream evenly over the croissant pieces, pressing down gently to ensure the croissants soak up the mixture.
- Sprinkle the sliced almonds on top for that classic, toasty crunch.
- Bake for 35–40 minutes, or until the top is golden and the almond cream is set but still slightly wobbly in the centre.
- Allow the cake to cool for at least 15 minutes before dusting with powdered sugar and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
