Cannoli French Toast Casserole

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.

Ingredients:

1 loaf of Brioche bread, a day or two old is best

4 eggs

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.

I never measure chocolate or cheese!

Cannoli Filling:

1 8 ounce container of mascarpone cheese

1 1/2 cups of ricotta cheese

1 cup powdered sugar

1 teaspoon of vanilla

Cannoli filling

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!

Dust with powder sugar.

Recipe adapted from The Food Dolls.

Cool Chicken Taco Pizza

I love pizza. I love tacos. Today I created a cool chicken taco pizza. Everything you love on a taco but made on a pizza crust served room temperature. Make the crust ahead or buy a premise crust and assemble in less than 10 minutes.

Ingredients:

Pizza dough or use a pre-made crust

I purchased pizza dough at my grocery store bakery. I rolled it out on a lightly floured surface. I sprayed Pam on the pizza dough (or brush with oil) and baked it in a 400 degree oven on a stone for 15 minutes.

Cool completely. Make it the day or evening before.

Pizza Toppings:

1 8 ounce container of whipped cream cheese

2 Tablespoons of sour cream

1 Tablespoon of taco seasoning

Mix together and spread on cool pizza crust.

Shredded iceberg lettuce

Rotisserie chicken, shredded or cut in bite size pieces

Mexican cheese, grated

Pico de Gallo, I avoided adding the liquid

Chipotle Ranch Salad Dressing

Assemble pizza in layers, beginning with the shredded lettuce. Press down after adding each layer. Add chicken and Mexican grated cheese. I used fresh Pico de Gallo scattered on top of the cheese. I also added a drizzle of Chipotle Ranch Salad Dressing. This dressing some might consider spicy, you can substitute sour cream or guacamole or not use a topping on top of the Pico de Gallo. Enjoy!