3/30/18 O&A NYC FOOD/SUNDAY BRUNCH- Cannoli Stuffed French Toast- An Easter Treat

Cannoli Stuffed French Toast adds a “Wow!” factor to a staple of breakfast. Imagine creamy ricotta, an Italian cheese mixed with mini chocolate chips sandwiched between two pieces of French bread. This Sunday brunch showstopper is not only visually impression, but quick and easy to make. 

A sandwich sized cannoli of yum. Throw the whole thing in a pan of butter and you have a heavenly golden crust. Chocolate for breakfast ladies and gents!

INGREDIENTS

FOR CANNOLI FILLING
1 c. heavy cream
1/4 c. powdered sugar, plus more for garnish
1/2 tsp. ground cinnamon
Pinch nutmeg
Pinch kosher salt
1/2 c. ricotta cheese
2/3 c. mini chocolate chips

FOR FRENCH TOAST
4 thick slices brioche
1 c. milk
2 large eggs
1 tsp. vanilla extract
1 tbsp. butter

DIRECTIONS 

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. 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 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. Top with powdered sugar and serve.

Recipe courtesy of Lena Abraham

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