Cannoli Stuffed French Toast (Print Version)
Thick brioche stuffed with sweet ricotta filling, dipped in vanilla custard and fried until golden.
# What You Need:
→ 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 (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
20 - Fresh berries
21 - Maple syrup
# How-To Steps:
01 - Combine ricotta, mascarpone, powdered sugar, vanilla extract, orange zest, cinnamon, and salt in a medium bowl. Mix until completely 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 2 to 3 tablespoons of the cannoli filling into each pocket. Press lightly to seal the opening.
03 - In a shallow dish, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully incorporated and smooth.
04 - Preheat a large nonstick skillet or griddle over medium heat. Add a generous pat of butter to coat the surface.
05 - Dip each stuffed bread slice into the custard mixture, soaking both sides for approximately 20 seconds. Allow excess liquid to drip off before transferring to the skillet.
06 - Place the soaked slices on the hot skillet. Cook for 3 to 4 minutes per side until golden brown and heated through. Work in batches as needed, adding more butter between batches to prevent sticking.
07 - Transfer the cooked French toast to serving plates. Dust generously with powdered sugar. Garnish with additional mini chocolate chips and fresh berries if desired. Serve immediately with warm maple syrup.
# Expert Tips:
01 -
- The ricotta filling stays perfectly creamy inside while the outside gets irresistibly crisp
- Its the kind of dish that makes everyone at the table go quiet for a moment
02 -
- Day-old bread makes a huge difference, fresh bread turns to mush when you try to stuff it
- Work in batches and dont crowd the pan or the temperature drops and you lose that perfect crunch
03 -
- Let the stuffed bread rest for five minutes after dipping in custard so it soaks up more flavor without falling apart
- Warm your plates in the oven while you cook so the French toast stays hot to the last bite