Who here hasn't enjoy a cannoli? Crispy pastry shell. Creamy ricotta filling. Maybe a little flourish of chocolate chips or pistachios? It's simple, and it's delicious. So I took that cannoli concept and breakfast-ized it!
A French Toast Bake was my vehicle of choice for this dessert turned breakfast. I topped cubed bread with a healthy sprinkle of both chocolate chips and pistachios for a little sweetness and a bit of crunchy texture. But before drowning the bread in a very classic, eggy custard, I nestled in spoonfuls of a creamy ricotta mixture.
My perfect cannoli filling is compromised of ricotta, sugar, and a delicate balance of both lemon zest and cinnamon. The key is the deft hand with the lemon and cinnamon. Both very tasty and very powerful flavors. But when introduced sparingly, together they become a wildly satisfying flavor backdrop!
Cannoli French Toast Bake
Ingredients
For the French Toast
· 4 cups cubed, day old bread (Challah, French bread)
· ¼ cup semi sweet chocolate chips
· ¼ cup pistachios, chopped
· 6 eggs
· 1 cup half & half
· Pinch of salt
· 1 tsp vanilla extract
· ½ tsp almond extract
For the cannoli mixture
· 1/3 cup ricotta
· 2tbsp sugar
· Zest of a lemon
· ¼ tsp cinnamon
Preheat oven to 375F.
For the French Toast…Grease a 2.5qt baking dish. Scatter the bread over the bottom of the dish. Sprinkle the chocolate chips and pistachios evenly over the bread.
For the cannoli mixture… combine all ingredients in a small bowl until smooth. Dollop the mixture evenly over the bread taking care to nestle the spoonfuls of ricotta in between cubes of the bread.
In a large mixing bowl, whisk together the eggs, half & half, salt, and extracts. Pour the custard over the bread. Using your fingers, gently press the bread cubes into an even layer to ensure all bread is moistened. Allow to soak for at least 15 minutes or overnight.
Bake for 45-50 minutes until the center is puffed and the top is deep golden brown and crisp. If desired, serve with maple syrup and whipped cream.
Serves 4-6
GF Friendly
Gluten Free Friendly!
Swap the bread for your favorite gluten free bread. I’d recommend a Scharr Ciabatta or Canyonhouse Bakery Country White loaf.
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