Cannoli Stuffed French Toast (Printable)
Thick brioche stuffed with creamy ricotta-mascarpone filling, chocolate chips, and warm cinnamon custard.
# 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:
01 - In a medium bowl, combine ricotta, mascarpone, powdered sugar, vanilla extract, orange zest, cinnamon, and salt. Mix until completely smooth. Fold in mini chocolate chips until evenly distributed. Refrigerate until ready to use.
02 - Using a sharp knife, cut a deep pocket into the side of each bread slice without cutting completely through. Gently spoon or pipe approximately 2 to 3 tablespoons of cannoli filling into each pocket. Press lightly to seal edges.
03 - In a shallow dish, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until fully combined and smooth.
04 - Preheat a large nonstick skillet or griddle over medium heat. Add a generous pat of butter and allow to melt and coat the surface.
05 - Dip each stuffed bread slice into the custard mixture, soaking both sides for approximately 20 seconds. Lift and allow excess custard to drip off briefly.
06 - Place soaked slices on the hot buttered skillet. Cook for 3 to 4 minutes per side until golden brown and heated through. Work in batches, adding more butter as needed between batches.
07 - Transfer cooked French toast to serving plates. Generously dust with powdered sugar. Garnish with additional mini chocolate chips and fresh berries if desired. Serve warm with maple syrup.
# Expert Advice:
01 -
- You get the luxurious texture of cheesecake-stuffed French toast without needing any fancy techniques
- The contrast between warm, crisp exterior and cool, sweet filling creates that moment of pure breakfast magic
02 -
- Day-old brioche holds up infinitely better than fresh, preventing it from disintegrating when stuffed and dipped
- Draining your ricotta in cheesecloth for an hour prevents a watery filling that will leak everywhere during cooking
03 -
- Use a piping bag for mess-free filling distribution and more consistent portion sizes
- Let finished toast rest on a wire rack for one minute to maintain that crisp exterior