Cannoli Stuffed French Toast: Brunch Bliss (Print Version)

Make Cannoli Stuffed French Toast for an unforgettable brunch. This recipe combines classic French toast with creamy cannoli filling. So easy & delicious!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American Fusion
Dietary: Vegetarian

# Ingredients:

→ French Toast Base

01 - 8 slices thick-cut bread (brioche or challah preferred)
02 - 4 large eggs
03 - 1/2 cup whole milk
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon vanilla extract

→ Cannoli Filling Magic

06 - 15 ounces whole milk ricotta cheese, well-drained
07 - 1/2 cup powdered sugar
08 - 1/4 cup mini chocolate chips
09 - 1/2 teaspoon orange zest (optional)

→ Sweet Finishing Touches

10 - 2 tablespoons unsalted butter, for cooking
11 - Powdered sugar, for dusting
12 - Maple syrup, for serving

→ Optional Extras

13 - Fresh berries, for serving
14 - Whipped cream or vanilla ice cream, for serving

# Instructions:

01 - Okay, first things first, let's get that ricotta ready! If you haven't already, drain your whole milk ricotta. Seriously, don't skip this step, or your Cannoli Stuffed French Toast filling will be runny. In a medium bowl, combine the well-drained ricotta, powdered sugar, mini chocolate chips, and that optional orange zest. Mix it until it's super smooth and creamy. I usually give it a little taste test here – sometimes I add a tiny bit more sugar if my sweet tooth is calling. Cover it and pop it in the fridge while you get everything else ready. It needs to chill and firm up a bit, trust me.
02 - Next, grab a shallow dish or a pie plate – something wide enough to dip your bread in. Whisk together the eggs, whole milk, granulated sugar, and vanilla extract until it's all nicely combined and slightly frothy. You want to make sure there are no streaks of egg white left. This is where I sometimes get a little messy, splashing a bit of egg mixture on the counter, but hey, that's real cooking, right? Make sure your batter is ready for dipping; it should smell sweet and comforting already.
03 - Now for the fun part! Take two slices of your thick-cut bread. On one slice, spread a generous amount of that chilled cannoli filling, leaving a small border around the edges. Don't be shy with the filling, but don't overstuff it either, or it'll squish out everywhere when you cook it. Place the second slice of bread on top, pressing down gently to create a "sandwich." Repeat with the remaining bread and filling. You should have a few lovely Cannoli Stuffed French Toast sandwiches ready to go. This step smells amazing already, with the sweet ricotta and bread!
04 - Heat a large non-stick skillet or griddle over medium heat. Add a knob of butter – you want it melted and shimmering, not smoking. Carefully dip each Cannoli Stuffed French Toast sandwich into the egg batter, making sure both sides are fully coated but not soaking wet. Let any excess drip off for a second. Place the dipped bread onto the hot skillet. I always make sure the butter is evenly distributed; I've had slices stick before, and that's an oops moment you want to avoid.
05 - Cook the Cannoli Stuffed French Toast for about 3-4 minutes per side, or until it's beautifully golden brown and the filling is warm and gooey in the center. You might need to adjust the heat slightly to prevent burning. My kitchen always smells incredible at this point – a mix of sweet vanilla and toasty bread. Sometimes I peek under the edge to check the color; it’s a little game I play with myself. If it's cooking too fast, just nudge the heat down a bit.
06 - Once cooked, transfer your glorious Cannoli Stuffed French Toast to plates. Dust generously with powdered sugar. Honestly, this makes all the difference! If you're feeling extra, a drizzle of maple syrup or a dollop of whipped cream takes it over the top. The final result should look like a golden, fluffy cloud, with that creamy, chocolatey filling peeking out. Enjoy it warm, right away! It's an absolute dream, I promise.

# Notes:

01 - Always drain your ricotta for a firm filling, I learned this the hard way with a watery disaster.
02 - Leftovers are best reheated in a toaster oven or oven to maintain crispness; microwaving makes them soggy.
03 - For a savory twist, try a touch of lemon zest instead of orange in the filling – I tried it once, it was different!
04 - Serve with fresh berries and a light dusting of powdered sugar for the prettiest presentation that works for me.

# Tools You'll Need:

01 - Large non-stick skillet or griddle
02 - shallow dish
03 - whisk
04 - medium bowl
05 - colander
06 - cheesecloth

# Nutrition Facts (Per Serving):

Calories: Approx. 450-550 per serving
Total Fat: Approx. 25-35g
Total Carbohydrate: Approx. 45-55g
Protein: Approx. 15-20g

Back