Viewer Cookbook: Cannoli French Toast


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

The toast:

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.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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