Cannoli Croissant French Toast Bake

Ingredients

• 6 croissants, preferably day-old
• 2 cups ricotta cheese
• 1/3 cup icing sugar, plus more for serving
• ¼ teaspoon salt
• 1 orange, zested
• ½ cup mini semisweet chocolate chips, divided
• ½ cup finely chopped pistachios, divided
• 5 eggs
• ¾ cup whole milk
• ¼ cup cream
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon

Directions

1. Lightly grease an 8- or 9-inch square baking or casserole dish with non-stick cooking spray. Split the croissants in half and set aside.
2. In a large mixing bowl, beat together the ricotta, icing sugar, salt, and orange zest. Stir in ¼ cup each of the chocolate chips and chopped 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.
3. 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.
4. Allow the pan to sit at room temperature for 30 minutes or, if getting ahead, cover and place in the fridge overnight.
5. When ready to bake, heat your oven to 375ºF. Bake for 35 minutes or until golden, crisp, and set in the middle.
6. Serve dusted with icing sugar.