Cannoli French Toast Cream

Cannoli French Toast is the ultimate weekend treat that brings together the creamy decadence of an Italian pastry and the cozy comfort of classic brunch. Each bite offers crisp golden brioche with a luxurious ricotta filling and chocolate bits, finished with traditional cannoli flavors for a breakfast that feels like dessert but is easy enough for a lazy morning at home.

I first whipped this up for a special birthday brunch and the reaction was pure joy It quickly became a requested favorite for celebrations and slow Sundays alike

Ingredients

• Whole milk ricotta cheese: This gives the cannoli cream its signature texture Always look for ricotta that feels creamy and avoid any that seems gritty
• Powdered sugar: Sifted to create a velvety sweetness without lumps
• Vanilla extract: Real vanilla adds warmth and aromatics Taste your vanilla before using yours for full flavor
• Ground cinnamon: Provides subtle spice throughout both the cream and the toast
• Mini chocolate chips: Classic cannoli element that gives pops of chocolate in every bite Use dark or semisweet for oldschool flavor
• Candied orange peel: Optional but adds an authentic Sicilian note Look for bright sticky strips without dryness
• Brioche bread: The best for rich thick French toast Try to select a loaf that is slightly dry for better soaking
• Large eggs: Fresh eggs give the custard body and help it set
• Whole milk: This is richer than lower fat options and makes the custard extra smooth
• Heavy cream: Adds luxury and moisture to the batter
• Granulated sugar: Enhances browning and sweetness in the soaking custard
• Salt: Balances out the sweetness with a touch of savory
• Butter: For perfectly golden frying Adds flavor and stops sticking
• Powdered sugar, mini chocolate chips, chopped pistachios, and more candied orange peel: For garnish These add crunch pop and extra presentation Appeal

Instructions

Drain the Ricotta:

Let ricotta cheese rest overnight in a fine mesh sieve lined with cheesecloth As it sits cold in the fridge moisture drains out for a dense luscious finish This step is the magic behind smooth non watery filling

Mix Cannoli Cream:

Transfer drained ricotta into a bowl Add sifted powdered sugar vanilla and cinnamon Beat slowly increasing to medium speed until just smooth Watch for the texture to switch from grainy to creamy without overmixing

Add Chocolate and Orange:

With a spatula gently fold in chocolate chips and orange peel Start at the edges so addins are even from top to bottom

Chill the Cream:

Cover the bowl and refrigerate for at least half an hour The cold makes piped or spreadable cream easy to handle and gives flavors time to develop

Make the Custard:

In a wide dish crack eggs and whisk with milk heavy cream sugar vanilla cinnamon and salt Vigorously mix until frothy and color turns pale yellow

Soak Bread:

Place brioche slices into custard one at a time letting each side absorb liquid for half a minute Saturated but sturdy bread will yield the best bite

Cook French Toast:

Melt butter in a nonstick skillet over medium heat Lay soaked bread in without crowding Fry each side for two to three minutes or until slices turn a deep golden color Fry in batches so every piece browns evenly

Keep Toast Warm:

Place cooked slices on parchment in a low oven if you need to do multiple batches This stops sogginess and keeps everything hot for serving

Spread with Cannoli Cream:

Let toast cool for one minute so cream does not melt Pipe or spoon a thick layer of cannoli cream over each slice covering edge to edge

Add Garnishes:

Shower with powdered sugar then sprinkle with extra mini chocolate chips pistachios and orange peel Scatter generously for color and crunch

Serve Fresh:

Enjoy immediately so toast is hot and cream stays cool and soft Eat with a knife and fork for full effect

Cannoli French Toast tastes best right after making but the cannoli cream will hold in the fridge for two days If you need to reheat cooked toast slices pop them in the oven on low heat rather than the microwave to keep the edges crispy Avoid assembling in advance or the filling will soften the bread

Ingredient Substitutions

Challah bread croissants or thick white bread will all work well in place of brioche Each will need slightly different soaking times You can swap mini chocolate chips for chopped dark chocolate or use other nuts such as hazelnuts Almond extract and lemon zest are excellent ways to mix up the cannoli flavor

Serving Suggestions

Plate with heaps of fresh berries or orange slices alongside a drizzle of good local honey Finish with a dusting of cocoa for a pretty effect Serve on a holiday breakfast board for a memorable spread

Cultural Context

Cannoli French Toast brings together Italian and American breakfast traditions blending the classic dessert of Sicily with the homestyle favorite French toast It is fun to share the story of cannoli with kids or guests while making this hearty brunch

Seasonal Adaptations

Try using candied lemon in the winter for extra brightness Garnish with summer berries for a warm weather twist For fall stir a spoonful of pumpkin puree into the custard and increase the cinnamon

Success Stories

I once made this for a brunch potluck and everyone asked for the recipe Even skeptics about sweet breakfasts agreed this one was special The leftovers also make great snacks for afternoon tea if you are lucky enough to have any

Freezer Meal Conversion

You can freeze cooked French toast slices between layers of parchment Reheat directly in the oven until crisp then top with fresh cannoli cream at serving time Only freeze the bread component and always use freshly made cream for best results

This Cannoli French Toast is the brunch recipe that will have everyone asking for seconds and smiling all day. Make it for your next holiday morning or family gathering and watch it become an instant classic.

Recipe Q&A

→ What type of bread works best?

Brioche is ideal because of its rich and tender crumb, but challah or quality white bread may also be used for a similar texture.

→ How do I get smooth ricotta cream?

Drain ricotta overnight to remove excess moisture, then blend with sifted sugar and gently fold in additions for a silky result.

→ Can I prepare the cream ahead?

Yes, prepare the ricotta cream up to a day in advance and store in the refrigerator for convenient assembly the next morning.

→ Are flavor variations possible?

Experiment by incorporating almond extract, lemon zest, different chocolate chips, or substituting pistachios with other nuts.

→ What garnish options enhance presentation?

Dust with powdered sugar, scatter mini chocolate chips, chopped pistachios, and candied orange peel for color and crunch.

→ How should leftovers be stored?

Keep components separate if possible; store assembled pieces in an airtight container and gently rewarm before serving.