Cannoli Baked French Toast

Why You’ll Love This Recipe

I love this recipe because it’s easy to prepare ahead of time, making it perfect for a weekend brunch or holiday breakfast. The flavors are decadent without being overly complicated—ricotta, mascarpone, and chocolate come together in a creamy, dreamy combination. I also appreciate how versatile it is: I can swap chocolate chips for fruit or nuts, and it still tastes amazing. Plus, the overnight soak ensures the bread is perfectly custardy and soft throughout.

Ingredients

(Hint: Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. In a large mixing bowl, I whisk together the milk, eggs, ricotta, sugar, salt, and vanilla until smooth.

2. In another bowl, I combine all the ingredients for the cannoli filling—mascarpone, ricotta, powdered sugar, and vanilla—mixing until creamy and smooth.

3. I take a slice of brioche, spread about 2 tablespoons of the cannoli mixture on it, then top with another slice of bread. I cut this sandwich into four pieces and arrange them facing up in a buttered baking dish. I repeat this process until all the bread is used.

4. I pour the custard mixture over the arranged bread and cover the dish. Then I refrigerate it overnight so the custard soaks fully into the bread.

5. The next day, I preheat the oven to 350°F (175°C). I remove the cover, sprinkle mini chocolate chips on top, and bake for 30–35 minutes until golden brown.

6. Once baked, I dust the top with powdered sugar and serve warm.

Servings and timing

This recipe makes 12 servings.

• Prep time: 15 minutes

• Chill time: 12 hours

• Cook time: 35 minutes

• Total time: 12 hours 50 minutes

Variations

I like to experiment with flavors. Sometimes, I swap mini chocolate chips for crushed pistachios or chopped strawberries. Adding a drizzle of chocolate or caramel on top can make it extra indulgent. For a lighter version, I use whole wheat brioche or reduce the sugar slightly.

Storage/reheating

I usually cover leftovers tightly and refrigerate for up to 3 days. To reheat, I place individual portions in the oven at 350°F for 10–15 minutes until warm. I’ve also reheated slices in the microwave, but the oven keeps the texture perfectly crispy on the edges.

FAQs

Can I make this recipe without overnight chilling?

I’ve tried it, and while you can bake it immediately, the bread doesn’t soak up the custard as well. Overnight chilling gives a soft, custardy texture that I really love.

Can I use another type of bread instead of brioche?

Yes! I’ve used challah or thick sandwich bread before. Brioche is my favorite because of its rich, buttery flavor, but any soft bread works.

Can I prepare the filling ahead of time?

Absolutely. I often make the cannoli filling a day in advance. Just cover it tightly and refrigerate until ready to assemble.

Can I freeze this baked French toast?

I have frozen portions of this recipe successfully. I bake it first, then cool completely, wrap tightly, and freeze. When ready, I thaw overnight in the fridge and warm in the oven.

Can I add toppings other than chocolate chips?

Yes! I enjoy adding crushed nuts, fresh berries, or even a drizzle of chocolate or caramel. Mini chocolate chips are classic, but I switch it up for variety.

Conclusion

I find this Cannoli Baked French Toast to be a perfect combination of indulgence and ease. It’s creamy, chocolatey, and incredibly satisfying, whether I serve it for a special breakfast or a casual brunch. The overnight prep makes mornings effortless, and the flavors always impress anyone I share it with. This has become a go-to recipe whenever I want to treat myself and others.