Ingredients
1 c. heavy cream
1/4 c. powdered sugar, plus more for serving
1/4 tsp. cinnamon
pinch of nutmeg
1/2 c. ricotta
1 c. mini chocolate chips
2 large eggs
1/2 c. whole milk
1/4 tsp. cinnamon
1/4 tsp. pure vanilla extract (optional)
pinch of kosher salt
12 slices white bread, crusts removed
Butter, for cooking
Maple syrup, for serving
Preparation
Step 1Make 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. Step 2In another large bowl, beat eggs, milk, cinnamon, vanilla and salt. Set aside. Step 3Make 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.Step 4In 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.Step 5Sift more powdered sugar over cooked roll-ups and serve with maple syrup for dunking.
