Side Pannel
Cannoli French Toast Rollups
Cannoli French Toast Rollups
- Recipe Submitted by maryjosh on 07/03/2018
Ingredients List
- 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
Directions
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.
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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