Cannoli Stuffed French Toast

The kitchen still smelled like our last Italian vacation when I decided to recreate that unforgettable breakfast we had in Little Italy. Something about combining creamy cannoli filling with plush French toast just clicked in my mind as the ultimate weekend indulgence.

My sister claimed she didnt even like French toast until she took a bite of this version. Now she requests it every birthday breakfast, and I catch her eating the leftover filling straight from the bowl when she thinks nobodys watching.

Ingredients

• Whole milk ricotta cheese: Drain it really well or your filling will be too loose, I learned this the messy way
• Mascarpone cheese: Adds that luxurious Italian creaminess you cant get from ricotta alone
• Powdered sugar: Dissolves beautifully into the cheese mixture without any grainy texture
• Mini chocolate chips: Use the mini ones so they distribute evenly throughout every bite
• Brioche or challah bread: These sturdy, eggy breads hold up to being stuffed without falling apart
• Whole milk and heavy cream: The combo creates a rich custard that coats the bread perfectly
• Ground cinnamon: Warm spice that bridges the Italian flavors with classic French toast
• Butter: Dont skimp here, it creates that golden restaurant-style crust

Instructions

Make the cannoli filling first:

Mix the ricotta, mascarpone, powdered sugar, vanilla, orange zest, cinnamon and salt until completely smooth, then fold in the chocolate chips and pop it in the fridge to firm up while you prep everything else.

Create pockets in your bread:

Carefully slide a sharp knife into the thick side of each slice and wiggle it around to make a deep pocket without poking through to the other side.

Stuff each slice generously:

Spoon about two to three tablespoons of that creamy filling into each bread pocket and press gently to seal the opening back up.

Whisk up your custard:

Beat together the eggs, milk, heavy cream, sugar, vanilla, cinnamon and salt in a shallow dish until everything is completely combined.

Get your butter sizzling:

Heat a large nonstick skillet over medium heat and add enough butter to coat the bottom generously.

Dip and cook:

Soak each stuffed bread slice in the custard for about twenty seconds per side, let the excess drip off, then fry for three to four minutes on each side until golden brown and crisp.

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Last Christmas morning I made a double batch and watched my dad suspiciously eye the chocolate chips, only to go back for thirds. Thats when I knew this wasnt just breakfast anymore, it was a new family tradition.

The Art of Stuffing French Toast

Creating that pocket takes a gentle hand. I use a serrated knife and slowly saw back and forth while pressing gently. The first time I made this, I ripped through several slices and ended up with cannoli grilled cheese instead, which honestly was still delicious but not quite the presentation I wanted.

Getting That Golden Crust

Medium heat is your friend here. Too high and you burn the outside before the filling warms through, too low and you end up with soggy bread. I test the butter by flicking a drop of water in the pan, when it sizzles nicely without going crazy, the temperature is perfect.

Make Ahead Magic

You can absolutely make the filling the night before and keep it covered in the fridge. The flavors actually meld together better overnight, so morning prep becomes mostly about assembly and cooking.

• Wrap any extra filled bread slices in plastic and freeze them for a quick fancy breakfast later
• The custard mixture can be whisked together an hour ahead and kept covered in the fridge
• Leftover filling is incredible swirled into oatmeal or spread on graham crackers

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Theres something magical about cutting into that crisp exterior and hitting the cool, creamy filling inside. Its breakfast and dessert all at once, and honestly, isnt that the best way to start any weekend?

Recipe FAQs

→ What type of bread works best?

Thick-cut brioche or challah bread, preferably day-old, provides the ideal sturdy texture to hold the filling without becoming soggy during soaking.

→ Can I prepare the filling ahead?

Yes, the ricotta-mascarpone filling can be made up to 24 hours in advance and refrigerated. This allows flavors to meld and makes assembly quicker.

→ How do I prevent the filling from leaking?

Ensure your bread pockets are cut carefully without piercing through, and press gently after filling. Avoid overstuffing—2-3 tablespoons per slice is ideal.

→ What can I use instead of ricotta?

For a different flavor profile, you can substitute with cream cheese blended with a bit of milk, though the texture will be slightly denser.

→ How should I store leftovers?

Leftovers can be refrigerated for up to 2 days. Reheat in a 350°F oven for 10 minutes to restore crispness—the microwave will make them soggy.

→ Can this be made dairy-free?

You can use dairy-free cream cheese and milk alternatives, though the texture and richness will differ from the traditional version.