As mentioned earlier this week, our anniversary fell on a Monday so we had a weekend celebration. Saturday we enjoyed the day in Seaside Heights and Cape May, NJ. Monday Kevin brought home flowers, our favorite champagne, and cooked the first dinner he ever made me while we were dating........swoon! So Sunday, I skipped brunch with the girls to spend a lazy day with my hubby watching football and dining on a delectable brunch obviously with mimosas. Fist of all, if you haven't been to the blog two peas & their pod, you need to check it out. They have some seriously delicious recipes and a great site overall. I could spend hours just looking at their wonderful recipes and pictures! Secondly, if you couldn't tell, this recipe was so good! The filling was very rich and creamy, but the thick bread was a perfect accompaniment to make it not overbearing. We used an actually French bread loaf that we cut into about 1 inch pieces and it turned out fabulous! It looked small and we were sure we were going to have more, but by the time the second piece rolled around, we were stuffed! You can switch our the French bread loaf for a sliced bread to make it easier, but I did really like the way ours turned out! Enjoy this for your next breakfast or brunch......mimosas optional!
Cannoli Stuffed French Toast
Ingredients
1 cup ricotta cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup mini semi-sweet chocolate chips
2 large eggs
1/4 cup half and half
8 slices French bread, cut into 1 inch pieces
2-4 Tablespoons butter
Optional
Powdered sugar for dusting
In a small bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir in the chocolate chips and set aside.
In a pie plate, whisk the eggs and half and half together. Spread four slices of the bread with the ricotta mixture, about 1/4 cup per slice. Place the other slices of bread on top and gently press them together. Carefully dip all sides of each sandwich into the egg mixture until well coated.
In a large skillet, starting with 2 Tablespoons, melt the butter. Add the prepared sandwiches and cook until golden, about 4 minutes per side. Dust with powdered sugar, if desired, and serve immediately.
In a pie plate, whisk the eggs and half and half together. Spread four slices of the bread with the ricotta mixture, about 1/4 cup per slice. Place the other slices of bread on top and gently press them together. Carefully dip all sides of each sandwich into the egg mixture until well coated.
In a large skillet, starting with 2 Tablespoons, melt the butter. Add the prepared sandwiches and cook until golden, about 4 minutes per side. Dust with powdered sugar, if desired, and serve immediately.
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