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.
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