Dessert

Cannoli Baked French Toast Recipe

ByCharlotte Montgomery January 4, 2026January 4, 2026

Introduction

This Cannoli Baked French Toast combines the rich flavors of traditional cannoli filling with the comforting texture of baked French toast. It’s a delightful twist that’s perfect for a special breakfast or brunch.

A close-up view of a white oval baking dish filled with bread pudding, showing multiple layers of torn golden brown bread soaked in a creamy yellow custard. The top layer is sprinkled with glossy dark brown chocolate chips and dusted with fine white powdered sugar, with a few small orange edible flowers adding a pop of color. The texture on the bread pieces is soft with some crispy, browned edges. The dish rests on a white marbled surface with a cluster of the same small orange flowers in the bottom corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk
4 large eggs
1/4 cup ricotta cheese
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 loaf sliced brioche bread
1 cup mini chocolate chips
8 ounces mascarpone cheese
1 1/2 cups whole milk ricotta cheese
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: In a large mixing bowl, whisk together the whole milk, eggs, 1/4 cup ricotta cheese, granulated sugar, kosher salt, and 1 teaspoon vanilla extract until smooth.
Step 2: In a second bowl, combine the mascarpone cheese, 1 1/2 cups whole milk ricotta cheese, powdered sugar, and 1 teaspoon vanilla extract. Mix until the filling is smooth and creamy.
Step 3: Take one slice of brioche bread and spread 2 tablespoons of the cannoli filling on it. Place another slice of brioche on top to form a sandwich. Cut each sandwich into four pieces.
Step 4: Arrange the pieces facing up in a buttered baking dish. Repeat this process until all bread slices and filling are used.
Step 5: Pour the egg custard evenly over the arranged bread pieces. Cover the dish and refrigerate overnight to allow the custard to soak thoroughly into the bread.
Step 6: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 7: Remove the cover from the baking dish. Sprinkle mini chocolate chips over the top. Bake for 30 to 35 minutes, or until the French toast is golden brown and set.
Step 8: Once baked, dust the French toast with powdered sugar before serving for an extra touch of sweetness.

Tips & Variations

Use day-old brioche bread for best texture as it will absorb the custard without falling apart.
For a nutty flavor, add crushed pistachios or almonds on top before baking.
Substitute mini chocolate chips with chopped dark chocolate or white chocolate based on your preference.
If you prefer, use cream cheese instead of mascarpone for a tangier filling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 30 to 60 seconds or until heated through. Avoid reheating in the oven to keep the texture soft and creamy.

How to Serve

The image shows a white oval baking dish filled with a bread pudding that has a golden-brown top layer of baked bread slices arranged unevenly and overlapping. The bread pieces are slightly toasted with some edges darker, creating a crispy texture contrast against the soft, pale yellow custard base visible in some gaps. Scattered generously across the surface are dark brown chocolate chips, both melted and whole, adding texture and richness. A light dusting of fine white powdered sugar is sprinkled over the top, adding a delicate finish. Small orange edible flowers are placed for decoration on the surface of the pudding. The dish sits on a white marbled texture surface with a dark gray cloth near the bottom left and wooden scoops filled with chocolate chips in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without refrigerating overnight?

While you can bake it right away, refrigerating overnight ensures the custard fully soaks into the bread, resulting in a richer, more custardy texture.

Can I prepare this recipe with other types of bread?

Yes, sturdy breads like challah or Texas toast work well. Avoid delicate breads that may become too soggy or fall apart during soaking and baking.

Charlotte Montgomery