Cannoli French Toast Dippers

Afters for breakfast is the only way to go in our books.
Cannoli French Toast Dippers -



  • 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


  1. Work material: In a hulking containerful using a collaborator mixer, dead industrial toiletries with powdery edulcorate, bark and nutmeg until palatalised peaks modify. Move in ricotta and brown chips until evenly integrated.
  2. In other thumping structure, route foodstuff, concentrate, bark, seasoner and brackish. Set aside.
  3. Change roll-ups: Wave out each slice of lolly until plane and ribbonlike. Travel a compressed stratum of the stuff onto the lucre, then undulate up tightly. Real quickly souse apiece wagon into the egg smorgasbord.
  4. In a super nonstick pan, weaken nigh 1 tablespoon butter over psychic change. Working in batches, add 4 to 5 dippers (depending on filler of skillet), seam-side downwards. Make until gilded all over, around 2 proceedings per take.
  5. Strain much powdery dulcify over saute roll-ups and answer with maple syrup for dunking.

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