When a cannoli and a croissant come together, dreams come true. This delectable bread pudding-inspired dessert is baked to create a golden crust stuffed with chocolate chips and pistachios and topped with icing sugar.
6 croissants, preferably day-old
2 cups ricotta cheese
1/2 cup icing sugar, plus more for serving
1/4 teaspoon kosher salt
1 orange, zested
1/2 cup mini semisweet chocolate chips, divided
1/2 cup finely chopped pistachios, divided
3/4 cup (180 ml) whole milk
1/4 cup (60 ml) whipping cream
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
Heat your oven to 375°F and depending on the size of your croissants, lightly grease a nine-inch square or nine by 13-inch baking or casserole dish with non-stick 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.
In a large mixing bowl, beat together the ricotta, icing sugar, salt, and orange zest. Stir in one-quarter cup each of the chocolate chips and chopped pistachios. Divide the mixture over the bottom half of the croissants, spread it into an even layer, and sandwich it on the tops. Nestle the filled croissants into the prepared dish.
In the same bowl, whisk up the eggs and slowly add in the milk, cream, vanilla, and cinnamon. Pour the custard mixture over the croissants and scatter with the remaining chocolate chips and 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 for 30 to 35 minutes or until golden, crisp, and set in the middle.
Serve hot, dusted with icing sugar. Slice and enjoy!