Ingredients
1 c. heavy cream
1/4 c. powdered sugar, plus more for garnish
1/2 tsp. ground cinnamon
Pinch of nutmeg
Pinch of kosher salt
1/2 c. ricotta cheese
2/3 c. mini chocolate chips
4 thick slices brioche
2 large eggs
1 c. milk
1 tsp. vanilla extract
1 tbsp. butter
Preparation
Step 1Make cannoli filling: In a large bowl using a handheld mixer, beat together heavy cream, powdered sugar, cinnamon, nutmeg, and salt until stiff peaks form. Fold in ricotta and mini chocolate chips. Transfer to piping bag.Step 2Make French toast: Cut a 2"-wide slit into the bottom of each slice to create a deep pocket. Fill each pocket with cannoli mixture. Step 3In a shallow dish, whisk together eggs, milk, and vanilla until combined. Working with one slice at a time, dip bread until fully soaked, 45 seconds. Step 4In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices. Step 5Sprinkle with powdered sugar and serve.
