Cannoli French Toast Rollups
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.
Cannoli French Toast Rollups
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. My family loved the rollups and they’d be perfect for brunch, special events, or holiday mornings.
- 1/2 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
- 1/4 cup milk (I used unsweetened cashewmilk)
- 1 teaspoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- about 2 tablespoons unsalted butter
- confectioners’ sugar, for dusting
- 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.
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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.