Cannoli French Toast
- 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. Dust with more confectioners' sugar before serving. Syrup is good too.
everyday, confectioners, ricotta cheese, eggs, milk, bread, extravirgin olive oil
Taken from www.epicurious.com/recipes/member/views/cannoli-french-toast-50144408 (may not work)