“Leave the gun. Take the cannoli” ~ The Godfather
Recently, when I was perusing a new cookbook that is all about America’s Best Breakfasts, I happened on a recipe for a Cannoli French Toast that got my attention. It was based on a South Philly restaurant recipe and, of course, when one thinks of South Philly, well, you know we had to go with the cannoli, right?
There is nothing better than a cannoli from the bakeries in South Philly. The filling is classic, the shells are crisp and they are always garnished with a bit of chocolate and/or pistachio. This French toast recipe conveys those classic flavors with a bit of a twist and if you serve this at your next weekend brunch, I guarantee that your guests will be savoring each and every bite of this decadent dish.
While French toast is always a favorite brunch item, I loved how the preparation has you essentially browning each side and then the oven finishes the toast to the perfect crisp outside and soft, pillowy interior. In lieu of lemon zest, I decided to use some Nielsen-Massey lemon extract in the filling. Like with any flavored extract, just a hint is perfect for that citrus kiss, reminiscent of the classic cannoli filling. Also – as I wanted to add a bit more richness to the filling, I added some mascarpone cheese and it was the perfect consistency – not too heavy and not too light. It was just right.
For Mother’s Day or for your next weekend brunch, make this Cannoli French Toast and be prepared for the raving reviews!
On to the recipe:
Gather your ingredients
Let’s whip up the ricotta and mascarpone cannoli filling
Just a “hint” of cinnamon
Look at this golden brown French toast
Off to bake to perfection in the oven
Now – look at this lovely
Shall I make you a plate?
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