Cannoli Stuffed French Toast (Printable Version)
Luscious brioche filled with sweetened ricotta cream, fried until golden in vanilla custard.
# Ingredient List:
→ Cannoli Filling
01 - 1 cup whole milk ricotta cheese, well-drained
02 - 1/2 cup mascarpone cheese
03 - 1/2 cup powdered sugar
04 - 1/3 cup mini chocolate chips
05 - 1/2 teaspoon vanilla extract
06 - 1/4 teaspoon orange zest
07 - 1/8 teaspoon ground cinnamon
08 - Pinch of salt
→ French Toast
09 - 8 thick slices brioche or challah bread (about 1-inch thick)
10 - 4 large eggs
11 - 3/4 cup whole milk
12 - 1/4 cup heavy cream
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon vanilla extract
15 - 1/2 teaspoon ground cinnamon
16 - Pinch of salt
17 - Butter, for frying
→ Garnish
18 - Powdered sugar, for dusting
19 - Additional mini chocolate chips (optional)
20 - Fresh berries (optional)
21 - Maple syrup (optional)
# Directions:
01 - In a medium bowl, combine ricotta, mascarpone, powdered sugar, vanilla extract, orange zest, cinnamon, and salt. Mix until smooth. Fold in mini chocolate chips. Refrigerate until ready to use.
02 - Using a sharp knife, 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 cannoli filling into each pocket. Press lightly to seal.
03 - In a shallow dish, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt.
04 - Preheat a large nonstick skillet or griddle over medium heat and add a generous pat of butter. Dip each stuffed bread slice in the custard, soaking both sides for about 20 seconds. Let excess drip off.
05 - Place the soaked slices on the hot skillet. Cook for 3-4 minutes per side, or until golden brown and heated through. Work in batches, adding more butter as needed.
06 - Transfer to plates, dust with powdered sugar, and garnish with extra mini chocolate chips and fresh berries if desired. Serve warm with maple syrup.
# Expert Tips:
01 -
- The ricotta mascarpone filling stays incredibly creamy even after cooking, never separating or turning grainy
- Day-old brioche transforms into something custard-soft inside while developing the most gorgeous golden crust outside
02 -
- Overstuffing the bread will cause the filling to burst during cooking, so stick to 2 to 3 tablespoons maximum per slice
- Letting the custard-soaked bread rest for a minute before placing it in the pan helps prevent the filling from leaking out too quickly
03 -
- Pat the drained ricotta with paper towels to remove even more moisture for an ultra-creamy texture
- Substitute lemon zest for orange if you prefer a brighter, less traditional citrus note