Bread pudding-cannoli croissants

You've heard of the best of both worlds? Well, this is the best of three: croissant, cannoli and bread pudding. Filled with an orange zest, choc chip and pistachio cannoli filling, the croissants are soaked in a creamy vanilla mixture, then baked. The results is golden brown, crisp croissants with a warm, creamy cannoli-style filling.

Bread pudding-cannoli croissants. Credit: Mary Makes It Easy / Geoff George

• serves

  6

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 6 large croissants, preferably day-old
• 2 cups (475-500 g) ricotta cheese
• ½ cup (65 g) icing sugar, plus more for serving
• ¼ tsp kosher salt
• 1 orange, zested
• ½ cup (85 g) mini semisweet chocolate chips, divided
• ½ cup (60 g) finely chopped pistachios, divided
• 4 eggs
• ¾ cup (180 ml) whole milk
• ¼ cup (60 ml) whipping cream
• 1 tsp vanilla extract
• ¼ tsp cinnamon

Soaking time: 15-20 minutes (or overnight).

Instructions

1. Heat oven to 190°C (375°F) and depending on the size of your croissants, lightly grease a 23 cm (9 inch) square or 23 cm x 33 cm (9x13 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.
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 15 to 20 minutes or, if getting ahead, cover and place in the fridge overnight.
5. Bake for 30 to 35 minutes or until golden, crisp, and set in the middle.
6. Serve croissants hot, dusted with icing sugar.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.