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Cannoli Stuffed French Toast with Warm Raspberry Compote. #MySignatureDish -ad

Cannoli Stuffed French Toast with Fresh Berry Compote

Kelly @eclecticmommy
5 from 1 vote


  • filling:
  • 1 c. ricotta cheese
  • 3 tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/3 c. mini dark chocolate bits
  • french toast:
  • 2 eggs
  • 1/4 c. milk or heavy cream
  • 5 slices bread challah or french bread
  • 2 tbsp. unsalted butter
  • berry compote:
  • 1 1/2 c. fresh berries
  • 2 tbsp. sugar
  • 1/2 tsp. fresh squeezed orange juice


  • Compote:
  • In a small saucepan combine berries, sugar, and citrus juice. Simmer on low until sugar is fully dissolved.
  • Filling:
  • In a small bowl, combine ricotta, chocolate chips, vanilla, and powdered sugar.
  • French Toast:
  • Trim crust off each slice of bread. Roll out and flatten each slice.
  • Spoon ricotta mixture onto the middle of each slice of bread. Roll up and set aside.
  • Mix egg, vanilla, and milk in a shallow bowl or pie plate; set aside.
  • Bring a 12" Calphalon Signature™ Stainless Steel omelet pan to medium-high heat. Add butter and coat the bottom of the pan.
  • Coat each roll on all sides with egg mixture. Add each cannoli roll to the pan.
  • Cook on each side until golden brown, about 3-4 minutes.
  • Plate your cannoli rolls top with fresh made warm berry compote.