Cannoli Cream Stuffed French Toast Recipe – Easy Brunch Showstopper

Posted on September 21, 2025

The first time I made cannoli cream stuffed French toast, the kitchen smelled like a bakery in Little Italy—hints of vanilla, orange zest, cinnamon, and that gentle sizzle of egg-soaked bread on a hot skillet. I’ll be honest: this recipe happened because my craving for cannoli collided with my weekend brunch plans. You know that feeling when you want something indulgent but also want to feel like you made something special for your family? This is it.

My love for cannoli started in my grandma’s kitchen. She’d whip up ricotta desserts for special occasions, always with a pinch of citrus and a handful of chocolate chips. Fast forward to a cozy Saturday morning: I had some leftover challah, ricotta, and that nagging sweet tooth. Suddenly, cannoli cream stuffed French toast was born—and let me tell you, it’s now a brunch legend in our house.

This cannoli cream stuffed French toast is the best of both worlds: crispy, golden-brown bread with a luscious, sweet filling that’s light but decadent. It’s perfect for impressing guests, spoiling yourself, or making an ordinary morning feel like a holiday. If you love cannoli, French toast, or just crave something a bit over the top, you’ll be hooked. I’ve tested and tweaked this recipe more times than I can count (someone has to do the hard work, right?), and now you get the foolproof version. Trust me, once you try it, you’ll be daydreaming about brunch all week.

Why You’ll Love This Cannoli Cream Stuffed French Toast

Quick & Easy: Comes together in about 30 minutes, so you don’t have to wait for a special occasion.
Simple Ingredients: No need for fancy cheese or rare spices—most of these are pantry staples or easy to grab at any grocery store.
Perfect for Brunch Gatherings: This is the kind of dish that makes people go “wow” before they’ve even tasted it. Great for birthdays, holidays, or just because.
Crowd-Pleaser: Kids, adults, picky eaters—everyone I’ve served this to has gone back for seconds (and sometimes thirds, not kidding).
Unbelievably Delicious: The combination of crispy French toast and creamy, chocolate-studded filling really does taste like cannoli and French toast had a perfect brunch baby.

What makes this cannoli cream stuffed French toast different from the rest? It’s all about the filling. Instead of just sweetened ricotta, I blend in mascarpone for a smooth, rich texture, with a touch of orange zest and mini chocolate chips—just like a classic cannoli. The bread gets dipped in a cinnamon-vanilla custard, then pan-fried until golden and slightly crisp. It’s not just another “stuffed French toast”—it’s my best take on the Italian bakery favorite, made totally brunch-friendly.

This recipe isn’t just about taste—it’s about creating that “wow” moment at your table. Whether you’re feeding a hungry crew or just treating yourself, it delivers comfort and a little bit of nostalgia. It’s all the joy of a bakery treat, made simple enough for any home cook. If you want to make your next brunch unforgettable, this cannoli cream stuffed French toast is the answer.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a brunch showstopper that looks as good as it tastes. Most of these are easy to find, and I’ll share a few tips for picking the best versions or making smart swaps.

Bread: Thick-sliced challah or brioche (day-old works best for soaking up the custard but holding its shape).
For the Cannoli Cream Filling:
- Ricotta cheese (whole milk, well-drained; I like Galbani for a creamy texture)
- Mascarpone cheese (adds extra richness—BelGioioso is my go-to)
- Powdered sugar (for that classic, fluffy sweetness)
- Mini chocolate chips (semisweet or dark—Ghirardelli makes a great mini chip)
- Orange zest (adds a hint of citrus, just like a real cannoli)
- Vanilla extract (pure vanilla gives the best flavor)
For the French Toast Batter:
- Large eggs (room temperature blends best)
- Whole milk (or half-and-half for an extra creamy custard)
- Granulated sugar (just a touch, to sweeten the bread)
- Ground cinnamon (for warmth and depth)
- Vanilla extract
- Pinch of salt (balances the sweetness)
For Cooking and Serving:
- Butter (for frying—salted or unsalted, your call)
- Maple syrup or honey (optional, for drizzling)
- Powdered sugar (dusting on top, totally optional but very brunchy)
- Fresh berries (raspberries, strawberries, or blueberries for a pop of color)

Ingredient tips: If you’re dairy-free, swap in a thick almond-based ricotta and vegan mascarpone. For gluten-free, use your favorite GF bread—just pick thick slices. Out of mini chips? Roughly chop a chocolate bar. You can even add a dash of almond extract to the filling for an extra flavor twist. Trust me, I’ve played around with all these versions, and they all work!

Equipment Needed

Large mixing bowls: For whipping up the cannoli cream and the egg batter. Any sturdy bowl works, but glass or stainless steel are my favorites—they clean up easily.
Hand mixer or sturdy whisk: A hand mixer makes the cream ultra-smooth, but a good whisk (and some elbow grease) does the trick too.
Sharp bread knife: For slicing your bread thick and even—serrated is best.
Nonstick skillet or griddle: I love my cast iron skillet for that golden crust, but any large nonstick pan works. If you’re making a big batch, a griddle speeds things up.
Spatula: A wide, flexible spatula makes flipping stuffed French toast much easier.
Measuring cups and spoons: For accuracy—especially with the custard and filling.
Piping bag or zip-top bag (optional): For neatly filling the toast, but honestly, a spoon works if you don’t mind a little mess.

If you’re short on specialty tools, don’t worry—you can improvise. Before I had a piping bag, I’d just snip the corner off a sandwich bag. For cleaning cast iron, a quick wipe with a damp towel keeps the seasoning happy. And a thrift-store skillet works just as well as the fancy brands, promise!

How to Make Cannoli Cream Stuffed French Toast

Prep the cannoli cream filling (10 minutes): In a large bowl, combine 1 cup (250g) whole milk ricotta (well-drained), 1/2 cup (120g) mascarpone cheese, and 1/2 cup (60g) powdered sugar. Mix until totally smooth and fluffy—use a hand mixer if you have one.
Stir in 1 teaspoon vanilla extract, 1/2 teaspoon freshly grated orange zest, and 1/3 cup (60g) mini chocolate chips. Taste and adjust sweetness or zest, if you like. Cover and chill the filling while you prep the bread.
Prepare the bread (5 minutes): Slice your challah or brioche bread into 1.5-inch (about 4cm) thick slices. Using a small paring knife, cut a deep pocket into the side of each slice—don’t cut all the way through! This is where the magic goes in.
Fill the bread (5 minutes): Take the chilled cannoli cream and spoon (or pipe) about 2 tablespoons into the pocket of each bread slice. Don’t overfill or it’ll ooze out (not the worst thing, honestly, but a little messy). Gently press the bread to seal.
Whisk the French toast batter (3 minutes): In another large bowl, whisk together 3 large eggs, 1 cup (240ml) whole milk, 2 tablespoons (25g) granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of salt. Whisk until totally blended.
Soak the stuffed bread (2 minutes): Carefully dip each filled slice into the egg batter, letting it soak for about 10–15 seconds per side. You want it saturated but not falling apart.
Cook the French toast (10–12 minutes): Heat a large nonstick skillet or griddle over medium heat. Add a generous pat of butter—enough to lightly coat the surface. Once the butter sizzles, add the soaked, stuffed slices. Cook 3–4 minutes per side, until beautifully golden and slightly crisp. If the filling starts to leak, lower the heat a notch.
Tip: Work in batches and add more butter as needed. Wipe out the pan between batches if the sugar starts to burn.
Serve (2 minutes): Dust the hot French toast with powdered sugar, drizzle with maple syrup, and scatter fresh berries over the top. Slice, serve, and watch the cannoli cream spill out—it’s the best part!

Troubleshooting: If your bread is too fresh and falling apart, let it air-dry for 30 minutes. If the filling is runny, chill it longer or add a bit more mascarpone. And don’t rush the cooking—low and slow gives you that perfect crispy outside!

Cooking Tips & Techniques

Drain your ricotta: Watery ricotta will make the filling too loose. I’ve had a few “oops” moments with runny filling—learned my lesson! Place ricotta in a fine mesh strainer or cheesecloth for at least 30 minutes.
Don’t skimp on bread thickness: Go for 1.5-inch (4cm) slices. Skinny bread tears, but thick slices hold all that creamy goodness.
Stuff with care: Use a piping bag or small spoon to fill each pocket. Don’t overfill or you’ll get a melted mess in the pan (though my kids say the crispy, caramelized bits are the best part).
Use medium-low heat: High heat will burn the outside before the interior is warm. If you’re ever in doubt, lower the heat and be patient.
Let the bread soak—just enough: Too little and your French toast is dry, too much and it falls apart. Ten seconds per side is my magic number.
Batch cooking: Keep finished slices warm in a 200°F (95°C) oven while you cook the rest. Nobody wants cold French toast!
For extra crispiness: Add a sprinkle of sugar to the pan before each slice. It caramelizes for a little crunch (this was a happy accident I now do on purpose).

Honestly, I’ve had a few flops—like forgetting to chill the filling or slicing the bread too thin. But every mistake taught me a better way. The real key? Have fun! Even the slightly “off” batches disappear fast.

Variations & Adaptations

Gluten-Free: Swap in your favorite gluten-free bread (Udi’s makes a good one). Just be gentle as gluten-free bread can be more delicate.
Dairy-Free: Use almond-based ricotta and vegan mascarpone, plus a dairy-free milk in the custard. I’ve made this version for friends with allergies, and it’s still dreamy.
Seasonal Flavors: Add a splash of almond extract to the filling, or swap orange zest for lemon in spring. Try a swirl of Nutella or chopped pistachios for a Sicilian twist.
Baked Version: For a hands-off method, assemble everything as directed, place in a buttered baking dish, and bake at 350°F (175°C) for 25–30 minutes. Great for serving a crowd.
Personal Touch: My favorite twist is adding a spoonful of espresso powder to the filling for a subtle mocha vibe. It pairs so well with chocolate chips!
Nuts or Dried Fruit: Stir in chopped toasted pistachios, dried cherries, or even a handful of sweetened coconut for extra texture.

Don’t be afraid to make it your own—French toast is the ultimate “blank canvas” brunch recipe.

Serving & Storage Suggestions

How to serve: I love this cannoli cream stuffed French toast hot off the skillet, dusted with powdered sugar, and topped with a handful of fresh berries. If you’re feeling extra, add a drizzle of honey or maple syrup and a dollop of whipped cream. For a brunch spread, serve alongside crispy bacon or a simple fruit salad—it’s all about balance!

Storage: Leftovers (if you have any) keep in the fridge for up to 2 days. Store in an airtight container. Reheat gently in a 300°F (150°C) oven for 10 minutes, or microwave in 30-second bursts. The bread softens a bit, but the flavors deepen overnight—almost like cannoli bread pudding. You can also freeze cooked slices (wrap well) for up to 1 month—just thaw and reheat before serving.

Tip: The cannoli cream filling can be made a day ahead and kept in the fridge. If you’re serving a crowd, double the recipe and keep slices warm until everyone’s ready.

Nutritional Information & Benefits

Each slice (without syrup or toppings) has roughly:

Calories: 330
Protein: 10g
Carbohydrates: 38g
Fat: 15g
Sugar: 16g
Calcium: 20% daily value

Health highlights: Ricotta and mascarpone add protein and calcium, while eggs offer B vitamins and extra protein. Use whole-grain bread for more fiber. You can easily adapt this recipe for gluten-free or lower-sugar diets. The main allergens are dairy, egg, and gluten—swap as needed using the tips above.

I love this recipe because it transforms a treat into something that feels nourishing and special. Remember: brunch is about joy, not perfection!

Conclusion

Cannoli cream stuffed French toast is truly the brunch showstopper you didn’t know you needed. It’s easy, fun, and so impressive—perfect for sharing with family and friends, or just spoiling yourself on a quiet morning. The rich, creamy filling brings all the flavors of classic cannoli to your breakfast table, wrapped in golden, crispy French toast. You can tweak it to suit your tastes, dietary needs, or whatever you have on hand.

I make this recipe whenever I want to turn an ordinary day into a celebration. If you try it, let me know how it goes—share your twists, tips, or favorite toppings in the comments. Pin it for later, share with friends, and don’t forget: the best brunches are the ones that bring people together. You’ll be making memories (and probably a new tradition) with every bite. Enjoy!

Frequently Asked Questions

Can I make cannoli cream stuffed French toast ahead of time?

Yes! You can prepare the cannoli cream filling up to two days in advance and store it in the refrigerator. The assembled French toast is best cooked fresh, but you can refrigerate filled slices for a few hours before dipping and frying.

What bread is best for stuffed French toast?

Thick-sliced challah or brioche is perfect—they’re sturdy, soak up the custard, and have a lovely, soft crumb. Day-old bread works even better because it holds its shape.

Can I freeze leftover cannoli cream stuffed French toast?

Absolutely! Wrap cooked slices tightly and freeze for up to 1 month. Reheat in a 300°F (150°C) oven until warmed through. The texture stays surprisingly nice.

How can I make this recipe gluten-free or dairy-free?

Use gluten-free bread and substitute with dairy-free ricotta and mascarpone (almond or coconut-based). Swap in your favorite plant milk for the custard. I’ve made these swaps and the results are still delicious!

What toppings go well with cannoli cream stuffed French toast?

Powdered sugar, maple syrup, honey, whipped cream, and fresh berries are all wonderful. For a real bakery feel, try chopped pistachios or a sprinkle of orange zest on top.