Cannoli Stuffed French Toast (Printable)

Thick brioche stuffed with sweet ricotta filling, chocolate chips, and orange zest. Golden pan-fried perfection.

# What You'll Need:

→ Cannoli Filling

01 - 1 cup whole milk ricotta cheese, well-drained
02 - 1/2 cup mascarpone cheese
03 - 1/2 cup powdered sugar
04 - 1/3 cup mini chocolate chips
05 - 1/2 teaspoon vanilla extract
06 - 1/4 teaspoon orange zest
07 - 1/8 teaspoon ground cinnamon
08 - Pinch of salt

→ French Toast

09 - 8 thick slices brioche or challah bread (about 1-inch thick)
10 - 4 large eggs
11 - 3/4 cup whole milk
12 - 1/4 cup heavy cream
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon vanilla extract
15 - 1/2 teaspoon ground cinnamon
16 - Pinch of salt
17 - Butter, for frying

→ Garnish

18 - Powdered sugar, for dusting
19 - Additional mini chocolate chips (optional)
20 - Fresh berries (optional)
21 - Maple syrup (optional)

# Directions:

01 - In a medium bowl, combine ricotta, mascarpone, powdered sugar, vanilla extract, orange zest, cinnamon, and salt. Mix until smooth. Fold in mini chocolate chips. Refrigerate until ready to use.
02 - Using a sharp knife, cut a deep pocket into the side of each bread slice without cutting all the way through. Gently spoon or pipe about 2 to 3 tablespoons of the cannoli filling into each pocket. Press lightly to seal.
03 - In a shallow dish, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt.
04 - Preheat a large nonstick skillet or griddle over medium heat and add a generous pat of butter. Dip each stuffed bread slice in the custard, soaking both sides for about 20 seconds. Let excess drip off.
05 - Place the soaked slices on the hot skillet. Cook for 3–4 minutes per side, or until golden brown and heated through. Work in batches, adding more butter as needed.
06 - Transfer to plates, dust with powdered sugar, and garnish with extra mini chocolate chips and fresh berries if desired. Serve warm with maple syrup.

# Expert Tips:

01 -
  • That moment when you cut into the toast and creamy ricotta center oozes out like dessert for breakfast
  • The cinnamon-vanilla custard creates this incredible crispy outside while keeping everything soft and pillowy within
  • It looks and tastes like something from an Italian bakery but comes together in under an hour
02 -
  • If your ricotta looks watery, wrap it in cheesecloth and let it drain in the fridge for at least an hour, or your filling will be too loose
  • Do not rush the custard soak step because that brief 20 seconds is what makes the inside turn into this soft custard texture
  • Keep the heat at medium, otherwise the outside will burn before the filling has a chance to warm through
03 -
  • Use a piping bag for the filling, it is so much less messy than trying to spoon it into those tiny pockets
  • Let the finished toast rest on a wire rack for a minute instead of paper towels so the bottom stays crispy

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