My favorite breakfast is French Toast. Always has been. I love a recipe I can make ahead and pull out of the fridge in the morning and bake it. Perfect for special occasions but it’s so easy and delicious, make it anytime. I made this for Easter Brunch but I will be making it again for Mother’s Day.
1 loaf of Brioche bread, a day or two old is best
1/4 cup sugar
1 cup heavy cream
1/4 cup ricotta cheese
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1 cup or more of mini chocolate chips
In a large mixing bowl combine eggs, sugar, cream, ricotta cheese, vanilla and salt. Stir to combine and set aside.
1 8 ounce container of mascarpone cheese
1 1/2 cups of ricotta cheese
1 cup powdered sugar
1 teaspoon of vanilla
Mix to combine. Butter a 9” x 13” pan. Place about 2 tablespoons of cannoli filling on each slice of bread. You will also spread this on another slice of Brioche on top of the cannoli covered slice in the baking dish. Cut into fourths. Continue until pan is filled with cannoli filled sandwiches. Pour cream mixture over top, cover and place in fridge overnight. Remove baking dish from fridge 30 minutes before you place it into a preheated 350 degrees. While your casserole comes to room temperature, sprinkle mini chocolate chips over the top. Bake for 33-43 minutes until custard is set and toast is brown. Dust with powder sugar on top and enjoy!
Recipe adapted from The Food Dolls.