Cannoli Stuffed French Toast

The morning sunlight hit our tiny kitchen just right as I slid the first stuffed slice onto the waiting plate. My roommate had stumbled in from a late shift, eyes half-open, until the scent of cinnamon and vanilla hit her like a warm embrace. We devoured them standing up, leaning against the counter, chocolate chips smeared on our chins like conspirators. That was the weekend I learned breakfast could be an event worth lingering over.

My niece turned eight last spring and demanded something special for her birthday breakfast celebration. I woke early to prep the filling the night before, which turned out to be the smartest move I could have made. She watched with wide eyes as I sliced into that first stuffed slice, revealing the creamy center dotted with chocolate chips. Now she asks for it every time she visits, and honestly, I never say no.

Ingredients

• Whole milk ricotta cheese: Well-drained ricotta prevents soggy centers—wrap it in cheesecloth and let it sit for at least an hour to remove excess moisture
• Mascarpone cheese: This Italian cream cheese adds an incredible silkiness that plain ricotta alone cannot achieve
• Powdered sugar: Dissolves beautifully into the filling without any grainy texture that granulated sugar might leave behind
• Mini chocolate chips: Distribute more evenly than regular chips and stay suspended throughout the creamy filling
• Brioche bread: Day-old slices work best for soaking up custard without falling apart during the frying process
• Whole milk and heavy cream: This combination creates a rich custard that clings perfectly to every surface of the bread
• Orange zest: Adds a bright fragrance that cuts through the richness and evokes traditional cannoli flavors

Instructions

Prepare the Cannoli Filling:

In a medium bowl, combine ricotta, mascarpone, powdered sugar, vanilla extract, orange zest, cinnamon, and salt. Mix until completely smooth and fold in mini chocolate chips. Refrigerate for at least 30 minutes to firm up slightly before stuffing.

Stuff the Bread:

Cut a deep pocket into the side of each bread slice without cutting all the way through. Gently spoon or pipe about 2 to 3 tablespoons of the chilled filling into each pocket and press lightly to seal the opening.

Make the Custard:

In a shallow dish wide enough to dip bread slices, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined.

Dip and Cook:

Preheat a large nonstick skillet over medium heat with butter. Dip each stuffed bread slice in the custard for about 20 seconds per side, letting excess drip off before cooking.

Fry the French Toast:

Place soaked slices on the hot skillet and cook for 3 to 4 minutes per side until golden brown and heated through. Work in batches and add more butter as needed between batches.

Serve:

Transfer to plates, dust generously with powdered sugar, and garnish with extra mini chocolate chips and fresh berries if desired. Serve warm with maple syrup alongside.

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These became a Sunday tradition during my first year of marriage. My husband would set the table with our nicest plates and real napkins while I manned the stove. We would eat slowly, talking about the week ahead, lingering over coffee long after the last bite disappeared.

Getting the Pocket Right

I learned the hard way that cutting too deep causes filling to spill into the custard. Use a sharp serrated knife and insert it horizontally into the thickest part of the slice, stopping just before you reach the other side. Gently wiggle the knife to create a pocket without tearing through the bread.

Temperature Matters

Medium heat might feel too patient, but higher temperatures burn the exterior before the filling warms through. I keep a small flame and let each slice develop its golden crust slowly, watching for that perfect moment when the edges turn deep brown.

Make-Ahead Magic

The filling tastes even better after chilling overnight, which gives the flavors time to meld beautifully. You can also prepare the stuffed bread slices the night before and keep them covered in the refrigerator, ready to dip and cook the next morning.

• Place stuffed slices on a parchment-lined baking sheet, cover tightly, and chill
• Bring them to room temperature for about 15 minutes before dipping in custard
• This advance prep makes weekend mornings feel completely effortless

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Some recipes are just meant to turn ordinary mornings into something worth savoring, bite by sweet bite.

Recipe FAQs

→ What bread works best for stuffing?

Thick-cut brioche or challah bread, about one inch thick, provides the ideal structure. Day-old slices hold up better during the dipping process and maintain their shape while cooking.

→ Can I prepare the filling ahead of time?

Absolutely. The ricotta-mascarpone mixture can be made up to 24 hours in advance and refrigerated. This actually helps the flavors meld together beautifully. Bring to room temperature before stuffing for easier spreading.

→ How do I prevent the filling from leaking during cooking?

Ensure your bread pockets are cut carefully without piercing through to the other side. Press lightly to seal after filling, and avoid overstuffing each slice. A gentle dip in the custard rather than prolonged soaking also helps maintain structural integrity.

→ What can I use instead of chocolate chips?

Chopped pistachios add authentic Sicilian flair, while candied orange peel provides a lovely citrus accent. For a more traditional approach, simply omit the mix-ins and let the creamy filling shine on its own.

→ How should leftovers be stored and reheated?

Store cooled slices in an airtight container in the refrigerator for up to two days. Reheat in a 350°F oven for 8-10 minutes to restore crispness. Avoid microwaving, as this creates a soggy texture.