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cannoli cream stuffed French toast

Cannoli Cream Stuffed French Toast

  • Author: David
  • Total Time: 32 minutes
  • Yield: 4 servings 1x

Description

This Cannoli Cream Stuffed French Toast combines crispy, golden-brown challah or brioche with a luscious, sweet cannoli-inspired filling. It’s an easy, decadent brunch showstopper that brings the flavors of an Italian bakery to your breakfast table.

Ingredients

Scale
  • 1 loaf challah or brioche bread, sliced 1.5 inches thick (day-old preferred)
  • 1 cup whole milk ricotta cheese, well-drained
  • 1/2 cup mascarpone cheese
  • 1/2 cup powdered sugar, plus more for dusting
  • 1/3 cup mini chocolate chips
  • 1 teaspoon vanilla extract (for filling)
  • 1/2 teaspoon orange zest, freshly grated
  • 3 large eggs
  • 1 cup whole milk (or half-and-half)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract (for batter)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Butter, for frying
  • Maple syrup or honey, for serving (optional)
  • Fresh berries (raspberries, strawberries, or blueberries), for serving

Instructions

  1. In a large bowl, combine ricotta, mascarpone, and powdered sugar. Mix until smooth and fluffy using a hand mixer or whisk.
  2. Stir in 1 teaspoon vanilla extract, orange zest, and mini chocolate chips. Taste and adjust sweetness or zest if desired. Cover and chill the filling.
  3. Slice challah or brioche into 1.5-inch thick slices. Using a paring knife, cut a deep pocket into the side of each slice without cutting all the way through.
  4. Spoon or pipe about 2 tablespoons of cannoli cream into each bread pocket. Gently press to seal.
  5. In another large bowl, whisk together eggs, milk, granulated sugar, 1 teaspoon vanilla extract, cinnamon, and a pinch of salt until well blended.
  6. Dip each stuffed bread slice into the egg batter, soaking for 10–15 seconds per side.
  7. Heat a large nonstick skillet or griddle over medium heat. Add butter to coat the surface.
  8. Cook the soaked, stuffed slices for 3–4 minutes per side, until golden and slightly crisp. Work in batches, adding more butter as needed.
  9. Dust hot French toast with powdered sugar, drizzle with maple syrup or honey, and top with fresh berries. Serve immediately.

Notes

Drain ricotta well to avoid runny filling. Use thick-sliced, day-old bread for best results. For extra crispiness, sprinkle a little sugar in the pan before frying each slice. Keep finished slices warm in a 200°F oven while cooking batches. Filling can be made ahead and refrigerated. For gluten-free or dairy-free, use appropriate bread and cheese substitutes.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 stuffed slice
  • Calories: 330
  • Sugar: 16
  • Sodium: 320
  • Fat: 15
  • Saturated Fat: 8
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 10

Keywords: cannoli cream stuffed french toast, brunch, Italian breakfast, stuffed French toast, cannoli filling, easy brunch recipe, challah French toast, mascarpone, ricotta, sweet breakfast

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Find it online: https://gurusrecipes.com/cannoli-cream-stuffed-french-toast-recipe-easy-brunch-showstopper/