Recipe courtesy of Mary Berg
Cannoli Croissant Pudding
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- Level: Easy
- Total: 1 hr (includes sitting time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 403
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 12 g
- Cholesterol
- 148 mg
- Sodium
- 258 mg
Get thrice the delight from this Cannoli Croissant Pudding!
- Level: Easy
- Total: 1 hr (includes sitting time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 403
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 12 g
- Cholesterol
- 148 mg
- Sodium
- 258 mg
Ingredients
Directions
Special equipment:
a 9-inch square or 9-by-13-inch baking or casserole dish- Heat your oven to 375 degrees F. Depending on the size of your croissants, lightly grease a 9-inch square or 9-by-13-inch baking or casserole dish with nonstick cooking spray. Essentially, you want the pan to be big enough to snugly fit all of the croissants. Split the croissants in half and set aside.
- Beat together the ricotta, confectioners’ sugar, salt and orange zest in a large mixing bowl. Stir in 1/4 cup of the chocolate chips and 1/4 cup of the pistachios. Divide the mixture over the bottom half of the croissants, spread into an even layer and sandwich on the tops. Nestle the filled croissants into the prepared dish.
- Whisk up the eggs in the same bowl and slowly add in the milk, whipping cream, vanilla and cinnamon. Pour the custard mixture over the croissants and scatter with the remaining 1/4 cup chocolate chips and 1/4 cup pistachios.
- Allow the pan to sit at room temperature for 15 to 20 minutes or, if getting ahead, cover and place in the fridge overnight.
- Bake until golden, crisp and set in the middle, 30 to 35 minutes.
- Serve hot, dusted with confectioners’ sugar.
