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Holy Cannoli

One of my favorite parts of this job is making breakfast.  I have always loved entertaining and feeding people.  There’s just something special about it – ya know?

But – I get bored with making the same thing all the time.  Truthfully, what might be a wonderful meal for 2 or 4 guests doesn’t always work well if there is more than that.  And vis a versa.  For example – a pan of baked french toast feeds 12 people quite easily – but I would never make that if there were only 4 guests – too much waste.  And I love making buttermilk waffles for 4 guests – but don’t make them if we have more than that.  Clear as mud right?  So – with that being said – I’m always on the look out for new ideas to make for guests – either big or small groups.

I would say that 85% of the accounts that Carriage Corner follows on Instagram are other bed and breakfast.  One day while scrolling through my feed, I found a picture of Three Sisters Cottages breakfast.  Three Sisters is in Jefferson, Texas.  I mean – YUMM! This looks amazing – I have to figure out how to make this.

 

So – first I googled.  Then I talked with Italian guests.  Then I played.  My version is a stuffed french toast.  It’s a tiny bit labor intensive, but honestly not bad.  I would make this for a full house.  My recipe will make 12 rolls, and I serve 2 per person.  You milage may very 🙂

Cannoli filling:

  • 1 Cup full fat ricotta cheese
  • 1/4 contain marscapone cheese
  • 2T sugar
  • 2t powdered vanilla
  • shy 1/2 cup dark chocolate mini chocolate chips
  • zest from 2 oranges

Mix all ingredients together until fluffy, set aside.

French Toast:

Cut the crusts off 12 slices of good quality whole grain bread.  Using a rolling pin, roll the bread out as thin as you can.  Place a heaping spoonful of cannoli filling on each slice of bread and roll up.  This works best if your bread is large enough to roll onto itself.

Egg Wash:

  • 3 eggs
  • 1/4 cup whipping cream
  • 1t light vanilla
  • cinnamon
  • nutmeg

Whip all ingredients together.  Roll the stuffed bread in the egg wash and then transfer to a hot griddle.  Roll the french toast while cooking to brown all sides.  Plate and then dust with powdered sugar.  I serve this with orange slices and sausage.  It’s really very good.  Trust me – that’s lots of food – we generally start this meal with granola parfaits.