Milk Bun French Toast Recipe

Make the custard

In a shallow wide dish (big enough to hold a split milk bun or a thick slice), whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until smooth and homogenous.

Soak the buns

Slice each milk bun horizontally into 2 even halves (or in thick slices if using loaf-style buns). Working with one at a time, press each piece into the custard and let soak 20–30 seconds per side (longer for older, very dry buns). Transfer to a wire rack while you preheat the skillet; the custard should saturate but not fall apart.

Pan-fry the French toast

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon unsalted butter. When the butter foams, add soaked milk buns (do not overcrowd; work in batches). Cook 2½–3 minutes per side until deep golden brown and slightly crisp at the edges, adding remaining butter between batches. Keep finished pieces warm on a baking sheet in a 200°F (95°C) oven while you prepare apples and cannoli crumble.

Prepare and cook apples

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add the sliced apples and toss to coat. Sprinkle the brown sugar, cinnamon and salt over the apples and toss again. Cook, stirring occasionally, until the apples are softened and the sugar has dissolved into a glossy syrup, about 6–8 minutes. Add the lemon juice in the last minute and stir to balance sweetness. Remove from heat and keep warm.

Make sweet cream cannoli filling

In a small bowl, fold together the mascarpone, drained ricotta, powdered sugar (2 tbs), and vanilla extract until smooth and spreadable. Gently fold in mini chocolate chips. Taste and adjust sweetness if desired.

Assemble cannoli crumble

Fold the crushed cannoli shells or cookie crumbs together with the toasted chopped pistachios (if using). Reserve about 2 tablespoons of the crumble for garnish; fold the remainder gently into the sweet cream mixture to create a textured cannoli-crumble cream.

Finish and plate

Place a warm milk bun French toast on each plate. Spoon a generous tablespoon of the cannoli-crumble cream onto the toast (or pipe it for a cleaner presentation). Top with 2–3 tablespoons of warm caramelized apples. Sprinkle the reserved cannoli crumble and pistachios over the apples and cream for crunch. Dust lightly with powdered sugar and serve immediately with maple syrup or warm caramel on the side, if desired.

Make-ahead: The sweet cream and crushed shells can be made a day ahead and kept chilled; bring to cool room temperature before assembling. If buns are very fresh, let soaked pieces rest 1–2 minutes on the rack before frying to help them hold shape.