These Easy Cannoli Stuffed French Toast Cups are simple enough to make on a lazy Sunday morning, yet pretty enough to impress at your next brunch! Cinnamon French toast is great on its own, but the flavor is really thrown over the top when you add a creamy, sweet cannoli cream filling. It's a traditional breakfast and dessert in one!
Preheat oven to 350°F. Grease 12-cup muffin pan and set aside.
In a mixing bowl add mascarpone, ricotta, vanilla extract, almond extract, powdered sugar and cinnamon. Mix all ingredients together until well combined. Refrigerate until French Toast Cups are ready.
Using a rolling pin, flatten each piece of bread (I recommend doing this on parchment paper to prevent sticking).
Dip each piece of bread into cinnamon-egg mixture and press into muffin tin, folding sides to fit into each cup.
Bake for 15-20 minutes, or until French toast cups are golden brown. Remove from oven and allow to cool slightly. When slightly cooled, evenly distribute cannoli cream filling into each cup, about 1-2 tbsp each.
Notes
Click on the time in the instructions to start a timer!
Gluten free bread may break apart easily when you roll the slices flat. I use Canyon Bakehouse gluten free bread because it held together well during this recipe (used in pictures above).