Cannoli French Toast Recipe

Whisk the custard

In a shallow wide dish large enough to fit a slice of bread, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt until smooth and slightly frothy.

Allow the custard to rest for 5 minutes so flavors meld. This also helps the sugar dissolve fully.

Drain the ricotta (important)

If your ricotta is watery, line a fine-mesh sieve with cheesecloth and drain the ricotta over a bowl in the refrigerator for 30–60 minutes. Well-drained ricotta prevents a runny filling.

Mix the filling

In a medium bowl, combine 1 cup drained ricotta and 1/2 cup mascarpone. Beat with a whisk or hand mixer on low until smooth. Sift in 1/2 cup powdered sugar, add 1/2 teaspoon vanilla extract and 1 teaspoon orange zest (if using). Mix until creamy and homogenous.

Fold in 1/4 cup mini chocolate chips by hand so they are evenly distributed without melting into the cream. Taste and adjust sweetness if desired.

Preheat and prep

Preheat a large nonstick skillet or griddle over medium heat. Spread 2 tablespoons unsalted butter across the surface so it melts and coats the pan before each batch.

Soak the bread

Working with one slice at a time, submerge a 3/4-inch–thick slice of brioche or challah into the custard for about 8–12 seconds per side. You want the bread saturated but not falling apart; thicker slices may need slightly longer. Let excess drip back into the dish.

Cook the toast

Place the soaked slice on the preheated skillet. Cook 2.5–3 minutes on the first side until deep golden brown and slightly crisp, then flip and cook 2–3 minutes more until cooked through and evenly browned. Repeat, adding more butter to the pan between batches.

Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you cook remaining slices.

Layer with cannoli cream

Place one slice of cooked French toast on a plate. Using a spoon or piping bag fitted with a medium round tip, spread or pipe about 2–3 tablespoons of the cannoli cream evenly over the slice.

Top with a second slice of French toast to make a sandwich. Press gently so the filling spreads to the edges.

Finish and garnish

Dust the sandwich with 1–2 tablespoons powdered sugar, sprinkle 1–2 tablespoons mini chocolate chips and 1–2 tablespoons chopped pistachios (optional) on top. Serve immediately with maple syrup or honey on the side to taste.

If you prefer a more classic cannoli texture, fold the filling mixture into a piping bag and chill it 15–20 minutes before assembling so it holds shape better. For make-ahead, keep filling refrigerated up to 24 hours and assemble just before serving so the bread stays crisp.