Cannoli French Toast



Very gloomy today; rain and clouds. The Willamette Valley has been hit with a stormy weekend. This is not good for the wine grapes we are trying to ripen throughout the area. Such odd summer weather already has the ripening process behind schedule, and this rain storm is not helping one bit. Let’s not mention the disease pressure in the vineyard rain can create. Ugh.

So instead of sitting around and thinking about it, I decided to make a yummy breakfast. One that would put us into a better mood. This is a simple idea,and it’s big on flavor.

It literally takes minutes to prepare and everyone will be singing your praises.


Sift confectioners’ sugar into a small bowl, then stir in ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.


Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)

In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet.


Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving. Syrup is good too.

Cannoli French Toast
From Everyday

1/4 cup confectioners’ sugar plus more for dusting
1 cup ricotta cheese
2 eggs
1/2 cup milk
12 slices sandwich bread, crusts removed
2 Tablespoons extra-virgin olive oil

Sift confectioners’ sugar into a small bowl, then stir in ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.

Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)

In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving. Syrup is good too.

One Year Ago Today: White Cheddar Cheese Soup

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32 Comments and 1 Reply

  1. Diane 1

    Wow! That sounds totally awesome! Hope your vines are unaffected by our storm!

    Reply
  2. Barbie with a T 2

    Easy and so yummy. The ricotta adds a nice touch.

    Reply
  3. Yum…

    Reply
  4. Joni 4

    OH Yummmmmm…that looks just wonderful! You do have the best recipes. I really hope you get the kind of weather you need for your grapes, being a farmer means you are at the mercy of the weather, doesn’t it?

    Reply
  5. Glo T 5

    Adding a little jam can make this extra special. Love ricotta – grew up eating it instead of cottage cheese.

    Reply
  6. what a great combo!

    Reply
  7. you had me at french toast…

    this sounds delicious and looks fabulous!!

    Reply
  8. THis looks unbelievably delicious. Right up my alley. I’m such a carb girl, and I haven’t had something like this in so long. I’m drooling. Thanks for sharing!

    Reply
  9. Fallon 9

    Oh how clever. I would add chocolate chips to the cannoli filling. My boyfriend would love this for breakfast I’m sure.

    Reply
  10. Julie 10

    That would definitely put me in a better mood!

    Reply
  11. Lisa 11

    These sound like the best stuffed french toast ever.

    Reply
  12. Good heavens, Cathy! Just when I think you have outdone yourself, you find another recipe that tops the previous ones. I’ll be thinking about this recipe for days. Divine!

    Hugs,
    Shirley

    Reply
  13. Now, this is a stuffed French toast that I have to try! Looks just fantastic.

    Reply
  14. Biz 14

    Hey Cathy – I thought I would tell you about a sandwich shop a friend of mine went to in Austin, TX – its called the Noble Pig!

    link to facebook.com

    Hope you had a great weekend!

    Reply
  15. Oh yum! Think cinnamon would be good too.

    Reply
  16. Marjie 16

    This looks great! I’ll have to try it soon!

    Reply
  17. cath! seriously? man i love this. i would need a serious nap after eating it, but it would be a good-food-coma nap. genius.

    Reply
  18. Erin 18

    These look heavenly! I can’t wait to give them a try this weekend.

    Reply
  19. Why did I wait so long after seeing this on your Facebook to come and actually see the recipe? I’m kicking myself!

    Sorry about the rain. I’m sending good thoughts to your grapes. You have to keep producing. I broke my bottle of wine two nights ago!!! I need more!!!! After it rained for 3 days of my vacation last week, I know that while it can’t spoil a good day, you sometimes think no rain would make it just that much better.

    Reply
  20. Mrs. L 20

    Can we have some of your rain and send you some of this heat? Supposed to hit 95 today. But it’s supposed to go down to a high of 70 by Sunday so maybe I’ll have to make this then :)

    Reply
  21. Jim 21

    EVOO for French Toast? Seriously? It’s french toast for crying out loud. Use butter and lots of it. It’s not supposed to be healthy lol.

    Reply
  22. Karen A. 22

    I made these this morning and they were a big hit. These would be so easy to do for a group. Thanks! This is a keeper.

    Reply
  23. Karen A. 23

    I made this today for breakfast. What a treat! This would be easy for a brunch. Thanks. This is a keeper.

    Reply
  24. Dana 24

    This sounds AMAZING! I love french toast, but so rarely have it. This is the perfect recipe to splurge on!

    Reply
  25. grace 25

    because it has to be said–leave the gun, take the cannoli french toast. :)

    Reply
  26. Hannah 26

    I may have died and went to heaven…

    Reply
  27. Kristen 27

    You’re my blog idol! I may have told you that before, pretty sure I have, but you and your recipes never let me down. LOVED this! THANKS a bunch for the great recipe!

    Reply
  28. Tiffany S 28

    Holy Moly!!! I made these for breakfast yesterday and then again tonight for a mother/daughter dinner. The breakfast batch I added a bit of freshly grated nutmeg and the dinner batch I added fresh blueberries and lemon zest….AMAZING!!! Thank you for such a yummy and versitile recipe—it will be shared with many friends and family 😀

    Reply
  29. Kim 29

    Olive oil?…not sure if that sounds good with sweet stuff…

    Reply
  30. Sharon Axline 31

    Made these for mother’s day brunch. Oh my! First they were simple to put together. Second they were easy to cook. Third and most important they tasted fantastic! I topped ours with some sliced cherries that I’d soaked in amaretto and a sprinkle of powdered sugar. This is going in the keep keep keep file.

    Reply
  31. Lisa 32

    substitue eggnog for the milk and even tastier!!

    Reply
  32. Kennedy 33

    Now why haven’t I thought of this!
    I have a firefly that I use to make sandwiches over an open pit, I will be trying this! Thanks

    Reply

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