French Toast Recipe

Prep bread and custard

Cut bread into 8 thick slices (about 3/4 to 1 inch). If bread is very fresh, dry the slices on a baking sheet at 275°F (135°C) for 10 minutes per side or leave out for 30 minutes to slightly stale — this helps soak without falling apart.

In a wide shallow dish (large pie plate), whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon and salt until smooth and slightly frothy.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon butter, swirling to coat and melt.

Working in batches of 2–3 slices, soak each slice in the custard for 20–30 seconds per side. Allow excess custard to drip back into the dish — do not over-soak or the bread will fall apart.

Place soaked slices onto the preheated skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until deep golden brown and set. Add the remaining tablespoon butter between batches if needed. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

While the first batch of toast cooks, drain the ricotta well: place ricotta in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate for 30 minutes if time allows (or press gently with a spoon for 5 minutes) to remove excess whey.

In a medium bowl, combine drained ricotta, mascarpone, powdered sugar, vanilla extract and orange zest. Whisk until smooth and creamy. If the mixture is too grainy, pulse briefly in a food processor or blender (10–15 seconds) to make it silky.

Fold in 1/4 cup mini chocolate chips, reserving extra chips for garnish. Taste and adjust sweetness with a teaspoon more powdered sugar if desired. Transfer cream to a piping bag or a bowl for serving.

Place two slices of warm French toast on each plate. Spoon or pipe a generous dollop (about 2–3 tablespoons) of cannoli cream onto each stack, or spread it across the top slice.

Sprinkle extra mini chocolate chips and the chopped pistachios evenly over the cream.

Dust lightly with confectioners' sugar and serve immediately with maple syrup on the side if desired.