Decadent Cannoli French Toast: A Sweet Brunch Dream (Print Version)

Decadent Cannoli Stuffed French Toast: Elevate your brunch with creamy ricotta & chocolate chips. Easy recipe for a sweet, memorable morning.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Vegetarian

# Ingredients:

→ French Toast Base

01 - 8 slices thick-cut brioche or challah bread (about 1 inch thick)
02 - 2 large eggs
03 - 1/2 cup whole milk or half-and-half
04 - 1 tsp vanilla extract
05 - 1/2 tsp ground cinnamon
06 - Pinch of salt
07 - 2 tbsp unsalted butter, for cooking

→ Creamy Cannoli Filling

08 - 15 oz whole milk ricotta cheese, well-drained
09 - 1/2 cup powdered sugar (or more to taste)
10 - 1/2 cup mini chocolate chips
11 - 1/2 tsp vanilla extract
12 - 1/4 tsp orange zest (optional, but recommended)

→ Finishing Touches

13 - Powdered sugar, for dusting
14 - Chocolate shavings, for garnish

# Instructions:

01 - First things first, let’s get that cannoli filling ready! In a medium bowl, combine your well-drained whole milk ricotta cheese with the powdered sugar, vanilla extract, and those delightful mini chocolate chips. If you’re feeling it, now’s the time to add that bright orange zest – honestly, it elevates the whole thing. Mix it all up until it’s beautifully smooth and creamy. I usually give it a little taste test here, and if it’s not sweet enough for my liking, I’ll add a tiny bit more sugar. Then, pop that bowl in the fridge. Chilling the filling for at least 30 minutes, or even an hour, helps it firm up and makes it so much easier to work with. This is where I always get impatient, but trust me, it’s worth the wait!
02 - Now for the bread, the star of your Decadent Cannoli Stuffed French Toast! Grab your thick slices of brioche or challah. Using a sharp knife, carefully cut a pocket into each slice, going about three-quarters of the way through from one side. You want to create a little pouch for your filling, but don't cut all the way through, or your delicious ricotta will escape! I’ve definitely made that mistake before, resulting in a very sad, empty French toast. Be gentle with the bread; it’s a bit delicate, but sturdy enough. You’ll see the little pocket forming, ready for its creamy treasure.
03 - In a wide, shallow dish (something that your bread slices can comfortably lay flat in), whisk together the eggs, whole milk or half-and-half, vanilla extract, and a good pinch of ground cinnamon. You want it well combined, but don’t over-whisk it – just until the yolks and whites are fully incorporated and it looks like a nice, smooth custard. This is where the magic happens for the French toast base. I always take a moment to smell that sweet, eggy mixture; it just smells like cozy mornings are about to happen! Make sure your dish is wide enough, because trying to dip thick bread in a tiny bowl is a recipe for a batter-covered counter, trust me.
04 - Time to fill those pockets! Retrieve your chilled cannoli filling from the fridge. Using a spoon or, if you’re feeling fancy and want less mess, a piping bag (I usually just use a spoon, honestly), carefully spoon the ricotta mixture into each bread pocket. Don’t overstuff them, or the filling will explode out during cooking – another mistake I've made, oops! You want a generous amount, but still enough room for the bread to seal around it. Gently press the edges of the pocket together to help seal it. You’ll feel the bread give a little, creating a nice plump pillow of deliciousness. This step is oddly satisfying, like preparing a little surprise for your taste buds.
05 - Heat a large non-stick skillet or griddle over medium heat. Add a knob of unsalted butter and let it melt and coat the pan. Now, carefully take one stuffed brioche slice and gently dip it into your French toast batter, making sure both sides are coated but not overly saturated. You don’t want it to get soggy, just a quick dip! Place the dipped slice onto the hot skillet. Cook for about 3-4 minutes per side, until golden brown and cooked through. You'll see the edges crisping up, and that beautiful, warm aroma will fill your kitchen. This is where I usually peek to make sure it’s getting that perfect golden hue!
06 - Once your Decadent Cannoli Stuffed French Toast is beautifully golden and cooked, carefully transfer it to a plate. Repeat with the remaining slices, adding more butter to the pan as needed. To serve, dust generously with powdered sugar – I always feel like a fancy baker doing this! For an extra touch of elegance and flavor, sprinkle with chocolate shavings. You can also drizzle with a little maple syrup if you like, but honestly, the cannoli filling is sweet enough on its own for me. This dish just looks, smells, and tastes like pure joy. It’s warm, it’s sweet, and it’s a little piece of bakery heaven right in your kitchen.

# Notes:

01 - Drain your ricotta cheese *thoroughly*! I learned the hard way that watery ricotta makes for a messy, soggy French toast.
02 - Don't over-soak the bread in the batter. A quick dip is all you need for this thick bread; otherwise, it’ll fall apart when you try to flip it.
03 - My favorite variation is adding a tiny splash of rum extract to the cannoli filling for an extra layer of warmth and depth.
04 - Serve immediately with a dusting of powdered sugar and chocolate shavings for the best experience.

# Equipment Needed:

01 - Large mixing bowls
02 - whisk
03 - sharp knife
04 - measuring cups and spoons
05 - wide shallow dish
06 - large non-stick skillet or griddle
07 - spatula.

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 70g
Protein: 20g

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