Cannoli Baked French Toast combines the flavors of a classic cannoli with thick slices of Italian-style bread for an indulgent make-ahead breakfast casserole. Creamy ricotta blended with cream cheese, mini chocolate chips, and a fragrant egg custard transform into a crowd-pleasing overnight bake that’s easy to assemble and bakes the next morning.
This baked French toast is an overnight casserole with a surprise: a cannoli-style cream layer tucked between bread and custard. It comes together quickly, chills overnight to absorb the custard, and then bakes into a golden, set casserole you can top with extra mini chocolate chips and maple syrup.
If you’re not familiar with cannoli, the classic Italian pastry is a crisp fried shell filled with sweetened ricotta. Here, the idea is translated into breakfast form: instead of a shell you have custard-soaked bread, and the ricotta filling becomes the creamy center.
This recipe preserves the essential cannoli flavors — sweet ricotta, vanilla, and chocolate — while delivering the comforting texture of baked French toast. It’s ideal for brunches, holidays, or any morning you want something special with minimal morning prep.
Topped with mini chocolate chips and a drizzle of maple syrup, this casserole becomes a show-stopping centerpiece. Below you’ll find guidance on the best breads to use, how to prepare the filling and custard, and step-by-step assembly so your overnight casserole turns out perfectly.
The best bread to use with baked French toast
Choosing the right bread affects texture and flavor. Any of these options work well:
- Challah – rich and eggy, challah holds up well and adds depth without becoming mushy.
- Italian bread – the long supermarket loaf is a reliable choice; slightly stale slices absorb custard without falling apart.
- Sweet bagels – firm and dense, cinnamon or maple bagels create a sturdy, flavorful base for sweet casseroles.
- Brioche – similar to challah with high butter and egg content; brioche makes an especially luxurious baked French toast.
Letting the bread dry out a day or two helps it soak up custard without turning mushy. Slightly stale bread yields the best texture in overnight casseroles.
How to make Cannoli Baked French Toast
This dish has three elements: the ricotta cannoli filling, the egg custard, and the bread layers. Prepare all components before assembling the casserole in a 9 x 13 baking dish or another large, deep casserole pan.
How to Make the Filling
Instead of draining ricotta for hours, combine ricotta with cream cheese to thicken the filling quickly. In a bowl, beat together ricotta, cream cheese, powdered sugar, and vanilla until smooth. Fold in half of the mini chocolate chips and set the mixture aside while you make the custard.
How to Make the Egg Custard
Whisk together the eggs, milk, sugar, and cinnamon until well combined. If you prefer a less sweet casserole or are using a very sweet bread, you can reduce or omit the sugar in the custard.
How to Assemble Cannoli Baked French Toast
Start by lightly greasing your baking dish. Layer half of the 1-inch bread slices on the bottom. Pour half of the egg custard evenly over that bottom layer so the bread begins to absorb it.
Spoon the ricotta filling over the custard-soaked bread and spread it evenly with a spatula. Press the remaining bread slices on top of the ricotta, using smaller pieces to fill any gaps. Then pour the rest of the custard over the top layer, pressing gently so all bread pieces are moistened.
Cover the dish and refrigerate for at least 8 hours or up to 24 hours to allow the custard to fully soak into the bread. When ready to bake, let the casserole sit at room temperature while you preheat the oven to 350°F (175°C).
Bake covered for 40 minutes, then remove the foil and bake an additional 10–15 minutes until the top is golden and the custard is set and puffed. Remove from the oven, sprinkle the remaining mini chocolate chips over the hot casserole, and serve with maple syrup.
Easy Overnight Breakfast Casseroles
Overnight casseroles save time while delivering delicious results. They’re easy to assemble ahead of time and bake when you’re ready to serve. Other favorites in this style include bagel French toast, baked eggnog French toast for the holidays, baked French toast with cream cheese and crumble topping, croissant-based baked French toast with apples, and savory options like an eggs Benedict casserole or a sausage and hash brown breakfast bake.
- Overnight bagel French toast with cream cheese drizzle
- Baked eggnog French toast for festive breakfasts
- Baked French toast with cream cheese and crumble topping
- Croissant baked French toast with cinnamon apples
- Eggs Benedict casserole with hollandaise
- Sausage and hash brown breakfast casserole
Enjoy this Cannoli Baked French Toast at your next brunch and feel free to customize the bread or sweetness to suit your taste. It’s a simple, make-ahead dish that delivers cannoli flavor in a comforting breakfast form.
Cannoli Baked French Toast
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Equipment
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9 x 13 baking dish or large casserole dish
Ingredients
- 1 loaf Challah, Italian, or French bread, cut into 1-inch slices (about 16 ounces total)
- 15 ounces ricotta cheese
- 4 ounces cream cheese, room temperature
- ½ cup powdered sugar
- 2 teaspoons vanilla
- 1 cup mini chocolate chips, divided
- 8 large eggs
- 2 cups milk (whole or 2%)
- ½ cup sugar
- 1 teaspoon cinnamon
- maple syrup for topping
Instructions
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Lightly grease baking pan or casserole dish. Place half of the bread slices in the bottom of the dish; set aside.
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To make the ricotta filling, in a bowl using a handheld mixer, combine the ricotta, cream cheese, powdered sugar, and vanilla. Fold in ½ cup of mini chocolate chips; set aside.
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To make the custard, in a separate bowl using a handheld mixer, combine the eggs, milk, sugar, and cinnamon.
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Pour about half of the egg custard over the bread slices in the baking dish. Next, spoon the ricotta mixture over the bread and use a spatula to smooth.
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Top the ricotta with the remaining slices of bread, breaking up the bread if necessary to fill in gaps. Pour the remaining egg mixture over top of the bread. Press down gently. Cover with foil and refrigerate for at least 8 hours, or up to 24 hours.
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When ready to bake, preheat oven to 350°F (175°C). Place covered casserole in the oven and bake for 40 minutes. Remove foil and continue baking for 10–15 minutes or until top is golden and custard is set.
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Remove from oven and top with remaining ½ cup of mini chocolate chips. Serve with maple syrup.
Notes
Nutrition
