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Cannoli French Toast

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A weekend breakfast the whole family will love. In this delicious vanilla-infused version of French toast, the addition of creamy ricotta and deliciously fruity Sunsweet prunes boost the yum factor!

  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R261

Ingredients

Units Scale

4 slices challah or brioche (1 1/4″ thick)
60g ricotta cheese
2 Tbsp icing sugar
60g cream cheese, softened
50g Sunsweet prunes, chopped
120ml single cream
2 Tbsp sugar
1/2 tsp vanilla extract
2 eggs
40g butter, divided
Icing sugar, mini chocolate chips and finely grated orange zest (optional)

Instructions

  1. Preheat oven to 170°C and coat bottom of a 13″ x 9″ baking dish with 30g butter.
  2. Cut a large pocket in each bread slice without cutting all the way through.
  3. Stir together ricotta cheese, icing sugar and cream cheese in a small bowl. Spread equal amounts in each bread pocket and top with equal amounts of prunes; press bread lightly to seal.
  4. Whisk together half and half, sugar, vanilla and eggs in a shallow dish.
  5. Dip each bread slice in the mixture, turning to coat both sides.
  6. Place in buttered dish, overlapping slightly so that the rounded tops are raised a bit. Pour any remaining egg mixture over the top and drizzle with remaining butter.
  7. Let stand for 30 minutes or until egg mixture is absorbed by the bread, tipping pan occasionally.
  8. Bake for 30–35 minutes, or until lightly browned. Place onfour plates and sprinkle with icing sugar, chocolate chips and orange zest, if desired.

Notes

Sunsweet USA

Nutrition

Find it online: https://sunsweet.eu/recipes/r261-cannoli-french-toast/