- Prep time 40 minutes
- Total time 1 hour & 45 minutes
- Portion size 6 servings
Ingredients
Method
In large bowl, beat eggs. Add almond milk, ricotta, icing sugar, maple syrup, vanilla, lemon zest, cardamom and cinnamon. Mix until smooth. Set aside.
Preheat oven to 350°F. In greased 13- x 9-inch baking dish, place croissant bottoms cut side up in single layer. Pour in half of the reserved egg mixture; garnish with 3/4 cup of raspberries. Cover with tops of croissants, cut side down. Pour in remaining egg mixture; garnish with 3/4 cup of the raspberries. Cover and refrigerate for 30 minutes.
Bake until eggs are set and croissants are golden brown, 30 to 40 minutes. Let cool for 10 minutes on rack. To serve, garnish with remaining raspberries and the almonds. Sprinkle with icing sugar and drizzle with maple syrup, if desired.
Nutritional facts PER SERVING: about
- Iron 2.5 mg
- Fibre 5 g
- Sodium 415 mg
- Sugars 25 g
- Protein 15 g
- Calories 455
- Total fat 22 g
- Cholesterol 175 mg
- Saturated fat 10 g
- Total carbohydrate 52 g
