Cannoli Stuffed French Toast

Slice the bread into nice thick slices approximately 1 1/2 to 2 inches thick.

Make a nice even cut down into the top of each slice, almost as if you were trying to make two slices out of the one but cut just shy of half way down.

Form a pocket inside each slice of bread by gently pushing down the soft insides.

For the filling, combine the ricotta, sugar and vanilla in a bowl until well combined. Then toss in the chocolate chips.

Using a tablespoon stuff each slice of bread with the filling then store in an airtight container and place in the refrigerator to chill for approximately 20 minutes.

*Another option would be to make the filling first, chill in a covered mixing bowl and then stuff the bread. Either way works well.

Combine in a small bowl the cocoa powder, confectioner’s sugar and cinnamon. In a medium size mixing bowl, add the cocoa sugar mix to the milk and eggs and whisk together well.

Coat each stuffed bread slice in the chocolate infused egg batter for approximately 30 seconds

Place each slice directly into a well buttered hot skillet. Cook on each side for no more than 3 minutes or until golden brown.

Plate and serve as is along with fresh fruit or top with powdered sugar and chocolate syrup for some added fun.

Enjoy!