This week’s Viewer Cookbook pick is perfect for a spring brunch. This cannoli-stuffed French Toast was sent in by Suzanne Handy in Guilford.
The cannoli filling:
1 cup heavy cream
1/4 cup powdered sugar (plus more for garnish)
1/2 tsp. ground cinnamon
Pinch of nutmeg
Pinch of kosher salt
1/2 cup ricotta cheese
2/3 cup mini chocolate chips
4 thick slices brioche
2 large eggs
1 cup milk
1 tsp. vanilla extract
1 tbsp. butter
Make cannoli filling: In a large bowl using a handheld mixer, beat together heavy cream, powdered sugar, cinnamon, nutmeg, and salt until stiff peaks form. Fold in ricotta and mini chocolate chips. Transfer to piping bag.
Make French toast: Cut a 2″-wide slit into the bottom of each slice to create a deep pocket. Fill each pocket with cannoli mixture.
In a shallow dish, whisk together eggs, milk, and vanilla until combined. Working with one slice at a time, dip bread until fully soaked, 45 seconds.
In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices. Serve with powdered sugar and serve.