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Cannoli French Toast Bake

Be prepared to be WOWed by this french toast bake! It’s one of our favorites and it will be on your list of favs too! A sweet creamy mascarpone-ricotta filling sandwiched between brioche bread! Simply delicious!

Cannoli French Toast Bake

Oh my my! A mascarpone/ricotta filled brioche bread soaked in a ricotta custard. Garnished with mini chocolate chips!
5 from 3 votes
Print Pin Rate
Course: Breakfast, brunch, Dessert
Keyword: breakfast, brioche bread pudding, brioche french toast, cannoli, cannoli breakfast bake, cannoli french toast, easy french toast, french toast bake


  • 1 loaf sliced brioche bread
  • 4 eggs
  • 1/4 cup granulated sugar
  • 1 cup whole milk
  • 1/4 cup ricotta cheese
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 cup mini chocolate chips

Cannoli Filling

  • 8 oz mascarpone cheese
  • 1.5 cups whole milk ricotta cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract


  • In a large mixing bowl Whisk together milk, eggs, ricotta, sugar, salt and vanilla.
  • In another bowl add all the ingredients for the cannoli. Mix until smooth and creamy!
  • Take one slice of bread and spread 2 tablespoons of the cannoli mixture. Place another slice or brioche on top. Cut into four. Arrange facing up in a buttered baking dish.
  • Pour custard over the bread. Cover and refrigerate overnight! This will help the custard really soak into the bread.
  • Preheat oven to 350 degrees F.
  • Remove cover from the baking dish. Top with mini chocolate chips. Bake for 30-35 minutes or until it is golden brown. Dust with powdered sugar!


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Recipe Rating


    1. Hi Tracy,

      No need to panic extra chocolate chips is the perfect problem to have! 🙂 … Add a little extra when its out of the oven and it will be perfect!

      Alia & Radwa

  1. My mom made bread kidding all-the-time and would leave sliced bread out over night to get stale. She only used stale bread for bread pudding.
    Do you recommend letting the bread get stale before using?

    1. No we don’t, the full fat ricotta we use doesn’t generally have a lot of excess liquid. If the one you have has a lot of liquid, you can certainly drain it.

  2. 5 stars
    I made this for my husband & kids as a decadent Christmas morning breakfast, and it was simply “bliss” on my fork. I followed the recommendation to prep it the night before, and the flavor was just insane! So good! The texture was also spot on; not at all soggy or soupy (I was slightly worried about that). I will definitely make this again for future special occasions.

  3. 5 stars
    WOW. I made this for Christmas morning breakfast while we open presents and it’s amazing! My son took one bite and declared this needs to be a tradition every year. The other kids all raved about it and I ate 3 helpings. Thanks so much for this recipe!

  4. I am actually making this right now and I am super excited to try it, I am a little confused that it asked for kosher salt but but it doesn’t call for it anywhere in the recipe. Am I missing a step somewhere? Thank you

  5. I would love to try this recipe (Cannoli French Toast Bake) but I am a little confused on the directions. Could you please explain step 3 a bit more. I don’t understand how you slice the bread. Do you mean cut the whole loaf in half lengthwise so you end up with 2 slices? I am sorry for my confusion. I love your recipes and I am an avid follower. Thank you! Mary

    1. Hi Mary- The bread is already sliced. You take one slice, add the filling, and top it with another slice to make a ‘sandwich.’ You will then cut them into four pieces and place them in the baking dish! Let me know if that makes more sense! Thank so much for your kind words and for following! <3