Cannoli French Toast
How did I ever live my life before Cannoli French Toast?
Thank you Noble Pig for your genius cooking ideas!
Sift confectioners' sugar into a small bowl, then stir in ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.
Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)
In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet.
Dust with more confectioners' sugar before serving. Syrup is good too.
Cannoli French Toast
From Everyday
1/4 cup confectioners' sugar plus more for dusting
1 cup ricotta cheese
2 eggs
1/2 cup milk
12 slices sandwich bread, crusts removed
2 Tablespoons extra-virgin olive oil
Sift confectioners' sugar into a small bowl, then stir in ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.
Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)
In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes.
From Everyday
1/4 cup confectioners' sugar plus more for dusting
1 cup ricotta cheese
2 eggs
1/2 cup milk
12 slices sandwich bread, crusts removed
2 Tablespoons extra-virgin olive oil
Sift confectioners' sugar into a small bowl, then stir in ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.
Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)
In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes.
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