GET THE RECIPE HERE.
GET A NEW NONSTICK SKILLET: Calphalon 12" Skillet, $35; amazon.com
People are OBSESSED with cannoli. But it's a fact that I feel most of the world doesn't realize. I had no idea until the Internet practically broke when we posted our Cannoli Dip recipe … and again with our Cannoli-Stuffed Pancakes … then these Cannoli-Stuffed Cupcakes. Do you see a pattern? Why the classic Italian pastry isn't on every dessert menu across the country is beyond me. Meanwhile, I'll be over here in the Delish kitchen making Cannoli everything. My latest ricotta creation: these adorable French toast dippers.
If you've never had a toast dipper, let me catch you up. Basically it's a piece of crustless white bread, flattened out, spread with anything your heart desserts then rolled into a neat little stick. It can be savory or sweet, and in this case, our heart desires a little of both: creamy ricotta and lots of chocolate chips.
Before you dunk the roll-ups into a French toast egg mixture (milk, eggs, cinnamon, and vanilla), I highly recommend getting your skillet ready. Melt your butter in the skillet before you dunk all of the dippers. You want to be able to quickly transfer the dredged dippers into the skillet, otherwise they'll get mooshy and will be hard to flip. Not delish.
That's my one big tip though. Everything else is a breeze, making this dangerously easy to whip together whenever. Sorry ... and you're welcome.
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