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Cannoli Stuffed French Toast

Cannoli Stuffed French Toast

Thick brioche bread filled with a creamy ricotta cannoli filling, dipped in cinnamon custard, and cooked until golden and crisp. A brunch showstopper that's ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

Cannoli Filling

  • 1 cup whole milk ricotta cheese drain if watery
  • 4 oz cream cheese softened
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup mini chocolate chips
  • 1 tsp orange zest optional
  • 1 pinch salt

Custard

  • 3 large eggs
  • ½ cup whole milk or half-and-half
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract
  • 1 pinch salt

Assembly

  • 8 slices brioche or challah thick-cut (about 1 inch)
  • 2 tbsp unsalted butter
  • Powdered sugar for serving
  • Maple syrup or honey optional for serving

Instructions
 

  • Make the filling. In a bowl, mix ricotta, cream cheese, powdered sugar, vanilla, orange zest, and salt until smooth. Fold in the mini chocolate chips.
  • Build the sandwiches. Spread a generous layer of filling on 4 slices of bread. Top each with another slice and press gently to seal.
  • Mix the custard. Whisk together eggs, milk, cinnamon, vanilla, and salt in a shallow dish until fully combined.
  • Dip. Coat each sandwich in the custard on both sides. Let excess drip off before cooking.
  • Cook. Melt butter in a skillet over medium heat. Cook each sandwich 3–4 minutes per side until golden brown and cooked through.
  • Serve. Dust with powdered sugar and serve warm with maple syrup or fresh berries.

Notes

 
  • Day-old bread works best — it soaks up the custard without getting soggy.
  • Drain ricotta through a fine strainer if it seems watery; this keeps the filling thick.
  • Don't overfill the sandwiches or the filling will spill out during cooking.
  • Cook on medium heat so the inside warms through before the outside over-browns.
  • Best served immediately while still warm and crisp.
  • To store: Refrigerate in an airtight container up to 3 days, or freeze individually wrapped for up to 2 months. Reheat in a skillet or 350°F oven — avoid the microwave to keep the crust intact.
 

Nutrition Facts

 
  • Calories: 520 kcal
  • Total Fat: 28g
    • Saturated Fat: 15g
    • Trans Fat: 0g
  • Cholesterol: 195mg
  • Sodium: 380mg
  • Total Carbohydrates: 52g
    • Dietary Fiber: 1g
    • Total Sugars: 22g
  • Protein: 18g
  • Vitamin D: 8%
  • Calcium: 20%
  • Iron: 12%
  • Potassium: 6%