Ingredients
Scale
- 6 slices brioche or challah bread (preferably day-old)
- 3 large eggs
- ¾ cup whole milk
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Butter or oil, for frying
For the Cannoli Filling:
- 1 cup ricotta cheese
- ½ cup mascarpone cheese (or softened cream cheese as an alternative)
- ¼ cup powdered sugar
- ¼ cup mini chocolate chips
- Optional: ½ teaspoon orange zest or pinch of cinnamon for added flavor
Optional Toppings:
- Powdered sugar
- Chocolate syrup or warm honey
- Crushed pistachios
- Extra chocolate chips
Instructions
- Make the Filling:
In a medium bowl, combine ricotta and mascarpone. Mix until smooth. Add powdered sugar and mini chocolate chips. Stir until fully incorporated. Add zest or cinnamon if using. Refrigerate to firm up slightly. - Make the Custard:
In a wide, shallow dish, whisk together the eggs, milk, granulated sugar, cinnamon, and vanilla extract until smooth. - Soak the Bread:
Dip each slice of brioche into the custard. Let each side sit for about 15–20 seconds to absorb the mixture without becoming soggy. - Cook the French Toast:
Heat a skillet or griddle over medium heat with butter or oil. Place soaked bread onto the hot surface and cook each side for 2–3 minutes until golden brown. - Assemble the Toast:
Spread a layer of chilled cannoli filling between two slices to form a sandwich. For an open-face version, simply top each slice with the filling. - Garnish and Serve:
Dust with powdered sugar and drizzle with chocolate syrup or warm honey. Optionally, sprinkle with crushed pistachios or more chocolate chips. Serve immediately while warm.
Notes
Brioche or challah are ideal for their soft texture and ability to soak up the custard.
Filling can be prepared a day ahead and refrigerated.
Avoid over-soaking the bread to prevent tearing or excess sogginess.
For a lighter version, reduce the amount of powdered sugar or skip syrup toppings.
- Prep Time: 10
- Cook Time: 15