Recipe courtesy of Mary Berg
Cannoli Croissant Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 403
- Total Fat
- 25
- Saturated Fat
- 12
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 12
- Cholesterol
- 148
- Sodium
- 258
- Total: 1 hr (includes sitting time)
- Active: 15 min
Ingredients
Nonstick cooking spray, for the baking or casserole dish
6 croissants, preferably day-old
2 cups (475 to 500 grams) ricotta
1/2 cup (65 grams) confectioners’ sugar, plus more for serving
1/4 teaspoon kosher salt
1 orange, zested
1/2 cup (85 grams) mini semisweet chocolate chips
1/2 cup (60 grams) finely chopped pistachios
4 large eggs
3/4 cup (180 milliliters) whole milk
1/4 cup (60 milliliters) whipping cream
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
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.