Cannoli-Stuffed French Toast

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Cannoli-Stuffed French Toast
Holy cannoli.
Author:
Ingredients
  • FOR CANNOLI FILLING
  • 1 c. heavy cream
  • ¼ c. powdered sugar, plus more for garnish
  • ½ tsp. ground cinnamon
  • Pinch of nutmeg
  • Pinch of kosher salt
  • ½ c. ricotta cheese
  • ⅔ c. mini chocolate chips
  • FOR FRENCH TOAST
  • 4 thick slices brioche
  • 2 large eggs
  • 1 c. milk
  • 1 tsp. vanilla extract
  • 1 tbsp. butter
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle with powdered sugar and serve.

 

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