Cannoli French Toast Cream (Print View)

Brioche slices with creamy ricotta, chocolate chips, and citrus for a luscious, indulgent twist on brunch classics.

# What You'll Need:

→ Cannoli Cream

01 - 15 ounces whole milk ricotta cheese, well drained
02 - 1 cup powdered sugar, sifted
03 - 1 teaspoon vanilla extract
04 - 0.5 teaspoon ground cinnamon
05 - 0.25 cup mini chocolate chips
06 - 2 tablespoons candied orange peel, finely chopped (optional)

→ French Toast

07 - 8 slices brioche bread, sliced 1 inch thick
08 - 4 large eggs
09 - 1 cup whole milk
10 - 0.25 cup heavy cream
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon vanilla extract
13 - 0.5 teaspoon ground cinnamon
14 - Pinch of salt
15 - 2 tablespoons butter for cooking

→ Garnishes

16 - Powdered sugar, for dusting
17 - Mini chocolate chips, for topping
18 - Chopped pistachios
19 - Candied orange peel, finely chopped (optional)

# Directions:

01 - Line a fine-mesh sieve with cheesecloth or a clean kitchen towel. Place the ricotta cheese in the sieve set over a bowl. Refrigerate for at least 8 hours or overnight to remove excess moisture.
02 - Transfer the well-drained ricotta to a medium bowl. Add sifted powdered sugar, vanilla extract, and ground cinnamon. Using an electric mixer on low, beat until smooth and creamy without overmixing.
03 - Gently fold mini chocolate chips and candied orange peel (if using) into the cannoli cream using a spatula for even distribution.
04 - Cover the bowl and refrigerate the cannoli cream for at least 30 minutes to allow the flavors to meld and firm up slightly.
05 - In a large shallow dish, vigorously whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until thoroughly combined and frothy.
06 - Dip each slice of brioche bread into the batter, coating both sides. Allow to soak for 30 to 60 seconds per side without saturating to the point of falling apart.
07 - Preheat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and ensure the surface is fully coated. Cook soaked bread slices for 2 to 3 minutes per side until golden brown. Work in batches and add more butter as needed.
08 - Place cooked French toast on a serving plate. Spread a generous layer of chilled cannoli cream onto each slice using a piping bag, spoon, or spatula.
09 - Dust French toast with powdered sugar. Top with mini chocolate chips, chopped pistachios, and candied orange peel, if desired. Serve immediately while still warm with cold cannoli cream.

# Notes:

01 - Draining ricotta thoroughly is essential for a creamy, non-watery cannoli filling.
02 - Use high-quality brioche, challah, or an enriched bread for optimal structure and flavor.
03 - Customize the cannoli cream with almond extract, zest, or a splash of rum.
04 - Prepare the cannoli cream a day in advance to save time on the day of serving.

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