Cannoli-style French toast
I have a soft spot for recipes that combine two classics we already love. Here, French toast meets cannoli, and honestly, I wonder why we didn't think of it before. It's indulgent, comforting, just decadent enough… and above all, it's really, really good.
- Portions2 portions
- Preparation time: 15 minutes
- Cook for 10 minutes
- Repos30 minutes
Ingredients
FOR THE FRENCH TOAST
- 3 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon, a pinch of salt
- 4 slices of Le Levain de Mie et Cie bread, butter for baking
FOR THE CANNOLI CREAM
- 454 g ricotta cheese, drained (see note)
- ½ cup 35% cream
- ¼ cup powdered sugar
- ½ cup mini chocolate chips
Steps
- In a bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt. Dip each slice of bread into the mixture, making sure to coat them well.
- In a frying pan, melt a knob of butter over medium heat. Add the bread slices and cook for about 3 minutes on each side, or until golden brown. Keep warm.
- In a food processor, blend the ricotta, 35% cream, and caster sugar at high speed until smooth and light. Transfer to a bowl, then gently fold in the chocolate chips with a spatula.
- Transfer the cream to a piping bag (or a large plastic freezer bag) and cut a large hole in the end. Pipe the cream generously onto the French toast slices.
Tips and tricks
To drain the ricotta, place a cheesecloth or a clean cloth in a colander over a bowl. Place the ricotta in the cloth and let it drain in the refrigerator for 30 minutes.
