Cannoli French Toast Topped with Mini Cannoli
Cannoli French Toast Topped with Mini Cannoli are one of our favorite summer breakfasts. To start, I bake up a homemade challah. Below, I’ve attached my recipe. Next, I stir together a sweet and creamy cannoli filling. After that, I make a quick Chocolate Syrup. Then, I stuff mini cannoli shells with the filling. And, the mini cannoli look just adorable perched on top of the French toast. Then, I dip the bread in beaten eggs, and fry it until it’s golden brown. Finally, I make French toast sandwiches filled with the cannoli cream and chocolate chips. These get topped with the Chocolate Syrup and fresh strawberries. While there are a few steps, this whole recipe can be made in a half hour.
The Equipment I Used
- A Nonstick Skillet- Use this to fry your French toast.
- A Two Quart Saucepan- I use this to simmer the Chocolate Syrup.
The Ingredients Needed for Cannoli French Toast Topped with Mini Cannoli
- Fresh Ricotta Cheese- If you can find it, fresh ricotta cheese will really add great fresh flavor and texture to your cannoli filling.
- Mascarpone Cheese- You can find this in the gourmet cheese section of your market.
- Powdered Sugar- This is for the cannoli filling.
- Mini Chocolate Chips- I use Ghiradelli mini chips, when I can find them.
- Corn Syrup- Use light corn syrup for the Chocolate Syrup recipe.
- Heavy Cream- This is also for the Chocolate Syrup.
- Cannoli Shells- I bought these at the bakery of my supermarket. They’re easy to make, though. See my recipe for Cannoli filled with Pumpkin Cream.
- Challah- You could also use a good sandwich bread or brioche.
How I Made my French Toast
- First, I made my Cannoli Filling. You could add more sugar, if you like.
- Next, I made the chocolate syrup. Along with the cannoli filling, this can be made a day ahead.
- Finally, I fried the French toast. Use medium heat. Be careful to not over soak the bread, and then take care to not burn the toast.
If you like cannoli, you need to try this decadent and delicious Cannoli French Toast Topped with Mini Cannoli.
Cannoli French Toast Topped with Mini Cannoli
Challah French Toast stuffed with chocolate chip cannoli cream, and topped with chocolate syrup and mini cannoli.
Ingredients
- 8 slices of challah, sliced a half inch thick (recipe attached)
- 4 eggs
- 4 tbsp. heavy cream
- 4 tbsp. unsalted butter
- 4 mini cannoli shells
- 1 cup mini chocolate chips
- 2 cups halved strawberries
For the Cannoli Filling:
- 2 cups fresh ricotta cheese
- ½ cup mascarpone cheese
- ½ cup powdered sugar
For the Chocolate Syrup:
- ¼ cup heavy cream
- 1 tbsp. light corn syrup
- ¾ cup mini chocolate chips
Instructions
- Begin by mixing up the Cannoli Filling: Simply mix all the ingredients together in a small bowl and set aside.
- Next, make the Chocolate Syrup: In a small saucepan, heat the cream and corn syrup until barely simmering. Remove from the heat and stir in the chocolate chips. Stir until they're completely melted and smooth. This can be reheated in the microwave, stirring at ten second intervals until heated through.
- Next, stuff the mini cannoli: Place about a half cup of Cannoli Filling in a small zip lock sandwich bag. Cut off a corner and squeeze some filling into each shell.
- Next, make the French Toast: In a bowl, mix together the eggs and cream. Melt one tablespoon of the butter in a non-stick skillet over medium heat. Dip each slice of challah briefly in the egg mixture. You don't want to soak the bread in the egg.
- Fry each slice on both sides until they're golden brown. Add more butter, as needed.
- Spread four of the slices with some of the Cannoli Filling, and sprinkle with some chocolate chips. Top the filling with another slice of challah, to form a sandwich. Drizzle each sandwich with some Chocolate Syrup and some strawberries.
Tried this recipe?Let us know how it was!
Bread Machine Challah
An easy and beautiful braided bread machine bread.
Equipment
- Bread Machine
Ingredients
- ¾ cup water
- 1 egg
- 2 tbsp. sugar
- 1¼ tsp. salt
- 3 cups flour (360g)
- 2 tsp. active dry yeast
For Egg Wash:
- 1 beaten egg
- 1 tbsp. water
Instructions
- Add all the ingredients in the order suggested by your bread machine. Set your bread machine for the dough cycle, and let the machine run that full cycle.
- When the dough is ready, divide it into 3 sections and braid it and place it on a parchment covered baking sheet. Cover it with plastic wrap and let it rise 20 minutes.
- Brush it all over with the egg wash and bake it at 375° for 25 minutes.
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Pumpkin Cream Filled Cannoli Dipped in Chocolate
Crispy cannoli shells dipped in chocolate and filled with pumpkin ricotta.
Equipment
- cannoli forms
Ingredients
- 1 cup all purpose flour (120g)
- ¼ cup granulated sugar
- 1 tbsp. butter
- 1 beaten egg
- 2 tbsp. white wine
- 2 cups vegetable oil
- 4 ounces bittersweet chocolate, chopped
- ½ cup powdered sugar
- ½ cup pumpkin puree
- ¼ cup powdered sugar
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- 1 cup fresh ricotta cheese
Instructions
- Begin by making the dough for the cannoli shells. Sift together the flour and sugar, and then using a pastry cutter cut in the butter. When it's the consistency of sand, stir in the egg and wine. Stir until a ball of dough is formed. Wrap the ball in plastic and chill for thirty minutes.
- Cut the ball of dough into six pieces and on a well floured board, roll each ball into a six inch circle.
- Wrap each circle of dough around a greased cannoli form, using a little water to seal edges of the dough.
- Heat an inch and a half of oil to 365 degrees in a three quart saucepan. Fry one cannoli at a time for about two minutes, turning it over after one minute. Remove it to a rack to drain. Repeat with next 5 cannoli.
- Melt the chocolate in a small bowl in the microwave. Check and stir it frequently. It should take a total of three minutes.
- Dip the ends of each cannoli shell into the chocolate, and then let it dry on a waxed paper lined plate. Chill it in the refrigerator to harden.
- Meanwhile, in a small saucepan, heat the pumpkin, cinnamon, and sugar together. Cook for five minutes. Then in a small bowl, mix the ricotta and vanilla. Add the pumpkin and sugar to the ricotta and stir to combine. Using a small plastic bag with the corner cut off, stuff both sides of the cannoli.
Tried this recipe?Let us know how it was!
