Cannoli French Toast Dippers

Cannoli French Toast Dippers


Dessert for breakfast is the only way to go in our books.
  • 1 c. heavy cream
  • ¼ c. powdered sugar, plus more for serving
  • ¼ tsp. cinnamon
  • pinch of nutmeg
  • ½ c. ricotta
  • 1 c. mini chocolate chips
  • 2 large eggs
  • ½ c. whole milk
  • ¼ tsp. cinnamon
  • ¼ tsp. pure vanilla extract (optional)
  • pinch of kosher salt
  • 12 slices white bread, crusts removed
  • Butter, for cooking
  • Maple syrup, for serving
  1. Make filling: In a large bowl using a hand mixer, beat heavy cream with powdered sugar, cinnamon and nutmeg until soft peaks form. Stir in ricotta and chocolate chips until evenly incorporated.
  2. In another large bowl, beat eggs, milk, cinnamon, vanilla and salt. Set aside.
  3. Make roll-ups: Roll out each slice of bread until flat and thin. Spread a thin layer of the filling onto the bread, then roll up tightly. Very quickly dunk each dipper into the egg mixture.
  4. In a large nonstick skillet, melt about 1 tablespoon butter over medium heat. Working in batches, add 4 to 5 dippers (depending on size of skillet), seam-side down. Cook until golden all over, about 2 minutes per side.
  5. Sift more powdered sugar over cooked roll-ups and serve with maple syrup for dunking.

How To Make Cannoli French Toast Dippers

PSA: You can officially eat cannoli for breakfast. Full recipe:

Julkaissut Delish Perjantaina 26. huhtikuuta 2019