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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.

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Comments

  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

  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. 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

  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

  30. 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

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