Who doesn’t love cannoli? And if you can have cannoli for breakfast, that’s my idea of a great start to the day.
Rather than making traditional cannoli, I made these cannoli-inspired French toast rollups.
They’re easy to make and the filling in the center is creamy, luscious, and studded with chocolate chips.
I flattened slices of eureka!® Smoooooth Organic Wheat Bread with a rolling pin before adding the filling, rolling up, battering with a milk and egg mixture like you’d do for regular French toast, and griddling.
eureka! reminds us bread doesn’t have to be bland and eating better doesn’t have to be boring and I agree. Eating better doesn’t have to be boring.
You don’t have to sacrifice taste in order to eat better. eureka! is an organic bread that is bursting with rich flavor, tasty goodness, and worked great for the rollups.
As long as we’re having something rich and indulgent for breakfast, knowing there’s organic wheat bread involved is a good counterbalance.
My family loved the rollups and they’d be perfect for brunch, special events, or holiday mornings.
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Cannoli French Toast Rollups
Ingredients
- ½ cup whole milk ricotta cheese
- heaping 1/4 cup mini semi-sweet chocolate chips
- 2 tablespoons confectioner’s sugar
- 8 slices eureka!® Smoooooth Organic Wheat Bread, with crusts removed
- 1 large egg
- ¼ cup milk, I used unsweetened cashewmilk
- 1 teaspoon granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- about 2 tablespoons unsalted butter
- confectioners’ sugar, for dusting
Instructions
- To a medium bowl, add the ricotta, mini chocolate chips (I recommend mini chocolate chips because regular size may cause difficulty when trying to roll up the bread), confectioners’ sugar, and stir to combine; set aside.
- Place bread on a flat surface, trim crusts, and flatten with a rolling pin.
- Evenly spread 1 heaping tablespoon filling over the surface of each slice of bread, leaving a 1/2-inch bare margin from the sides and top. Roll up bread slices starting from the bottom; set aside.
- To a separate medium bowl, add the egg, milk, granulated sugar, vanilla, cinnamon, and whisk to combine; set aside.
- To a large nonstick skillet, add the butter, and heat over high heat to melt until sizzling.
- Briefly dip each of the rollups into the egg mixture and place in the skillet. Cook for about 5 minutes, or until lightly browned on all sides; flip and turn intermittently while cooking so all sides cook evenly.
- Transfer cooked rollups to a serving platter, evenly dust with confectioners’ sugar, and serve immediately. Rollups are best warm and fresh. Tip – If doubling, tripling, etc. the recipe, to keep the cooked rollups warm while you finish cooking the remainder, placed cooked rollups on a baking sheet in a low 175F covered with foil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by eureka! Orangic Bread. The recipe, images, text, and opinions expressed are my own. #dontbebland #eurekabread
This is a sponsored conversation written by me on behalf of eureka! Organic Bread. The opinions and text are all mine.
Omg I am making this on my birthday!
Its like making crepes but easier. For a cake I’m making a chocolate cheesecake mousse cannoli torte! Its my day I am going overboard! Thank you soo much! Question…with true cannoli u leave ricotta over cheesecloth overnight to drain moisture…will thebread get soggy when you dip in egg and put over heat? How do you prevent ricotta liquefying when you dip it in milk and egg?
Enjoy the recipe as written and you won’t have any issues. Happy Bday!
I’d love to see a “share on tumblr” link to go along with the others you already have.
I’ll see if I can have one put up.
Dessert for breakfast is always acceptable in my book! And if the breakfast is better suited to chocolate syrup than maple syrup, all the better! Looks delicious, Averie!
So I don’t love cannoli (and I’m part Italian!) but these are such a great and innovative recipe. I just had to comment about how creative this is, and like always your photos are goregous!!
Thank you :)
I love that you made eating cannolis a perfectly acceptable breakfast treat!! PINNED :)
Totally acceptable and thanks for pinning!
these look SO delightful Averie!!! dying to dunk one of these into maple syrup right now.
And there’s so much going on with flavor already that we didn’t even need the syrup and I am usually a syrup girl to the max!
hey girl this looks so yummy!
Oh they are all so wonderful. Thank you Averie. Have a good week.
*gasp* I love cannoli and being able to essentially have a breakfast version?? GENIUS
This is such an epic recipe!! Cannoli are my love language…
EFF YES!! Since I am from NJ, I definitely thought the curse word, but I am polite so I made it a little bit more user friendly in this comment. Brilliant.
LOVE this idea Averie. I’m also always looking for healthier store bought products. Eureka bread sounds fabulous!
Thanks, Erin! :)
This looks so insanely good. I can’t wait to try to make this.
LMK if you try it!
This is a really creative twist on french toast–and the filling looks amazing! I used to love flattening bread with mom’s rolling pin for my PBJ sandwiches….it sounds like fun to do it again as an adult☺
The flattening brought back childhood memories for me too :)
Whoa. You just took cannoli to a whole new level! You made a hybrid! It’s the best one, too! Okay, I’m excited here. Never even thought of combining these two, plus you used healthy bread!
Thanks, Mir! Have a great week!