Decadent Cannoli Stuffed French Toast
This Decadent Cannoli Stuffed French Toast transforms the beloved Sicilian pastry into an indulgent brunch masterpiece. Thick slices of brioche are filled with sweetened ricotta and mini chocolate chips, dipped in custard, and pan-seared to golden perfection for a creamy, melt-in-your-mouth center.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1.5 cups whole milk ricotta, well-drained
- 0.5 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- 0.5 tsp ground cinnamon
- 0.5 cup mini semi-sweet chocolate chips
- 1 tsp orange zest (optional)
- 8 thick slices brioche, challah, or French bread
- 3 large eggs
- 0.5 cup heavy cream or whole milk
- 1 tsp vanilla extract (for custard)
- 2 Tbsp unsalted butter (for pan)
- powdered sugar (for garnish)
- extra mini chocolate chips (optional garnish)
- chopped pistachios (optional garnish)
Instructions
- In a bowl, whisk together drained ricotta, powdered sugar, vanilla, cinnamon, and optional orange zest until smooth. Fold in mini chocolate chips.
- Spread 2–3 tablespoons of filling onto four slices of bread. Top with remaining slices to create sandwiches and press gently to seal.
- Whisk eggs, heavy cream, and vanilla in a shallow dish until well combined.
- Melt butter in a skillet over medium heat. Dip each sandwich into custard for 15–20 seconds per side, ensuring even coating without over-soaking.
- Cook sandwiches 3–4 minutes per side until golden brown and filling is warm but still creamy.
- Transfer to plates and dust with powdered sugar. Garnish with extra chocolate chips and chopped pistachios if desired. Serve immediately.
Notes
Drain ricotta thoroughly before mixing to prevent a watery filling. Use thick-cut bread for structural support. Cook over medium heat to warm the filling without overcooking the exterior.