There was an Italian word that I heard a lot growing up every time I cooked: phonetically, it’s pronounced “en Gweiki.” I have no clue how to spell it, so forgive me if it’s literal translation in English is actually offensive…but what was explained to me is that it describes an mixture of ingredients thrown together to make something new. Everything but the kitchen sink, if you will. (Note: if there is someone out there who actually knows what word I’m talking about, please let me know. I have Googled it using every possible spelling I can think of and can’t find it anywhere. I’m beginning to wonder if my family just created the word.)
As a kid, I frequently cooked my own meals. Now, in full disclosure, I was a chunky kid and so those “meals” are probably more accurately described as a meal between meals…but that’s a whole different story all together. Needless to say, I was a creative cook as a kid and I had a penchant for mixing a whole bunch of foods together that would create, in my opinion, an amazing and novel creation. For some reason, upon showing this tantalizing concoction to my family, the response I would get was the equivalent to the modern day emoji with the eyes tightly closed and tongue sticking out: 😝 Not only that, they would never, ever, ever even taste my masterpiece. As far as I was concerned back then, that meant more for me….their loss was my gain. Ummm…literally.
I share with you this backstory because I think that I have finally redeemed myself with this new “en Gweiki” combination, the Cannoli Stuffed French Toast. I mean, just saying it sounds so right.
There are so many things about this recipe that just work. First, the combination. Delicate, yet crunchy French toast, perfectly satisfying on its own with hints of vanilla, cinnamon and nutmeg. Generously stuff that with a decadently rich and subtly sweet cannoli filling with bits of chocolate. It is the quintessential combination of ingredients that soars somewhere close to perfection.
Second, this is a great recipe because you can prepare the cannoli filling and French toast batter the night before and just keep it in the fridge until morning. You can even pre-slice the bread if you want. This is great, especially when you’re talking about breakfast…because who the heck wants to wake up early to prepare everything. Not me!!! In the morning, just coat the bread in the batter and cook ‘em up…stuff it with the filling and serve. That’s it!
Third, this recipe has the “Wow!” factor. I’m not one to boast about recipes, but when someone asks about my favorite recipes, this is one of the first to roll off my tongue because it is a creation that undoubtedly impresses…and it’s a recipe with Big Taste and beautiful presentation to back up all the hype. Like I said, just uttering the words cannoli, stuffed, French and toast in succession is enough to make anyone respond, “Yes! Please!”
Some foods are just meant to go together: Bacon & Eggs, Peanut Butter & Jelly, Mac & Cheese… I present to you the NEW Fred & Ginger of the food world: The Cannoli Stuffed French Toast!
I can’t wait to hear about your creation. And if you have any ideas on what would be good to stuff French toast with, let us know!
Cannoli Stuffed French Toast
SO WHAT YOU'RE GONNA NEED IS:
Prepare the Filling:
- Combine all ingredients until thoroughly mixed.
Prepare the French Toast Batter:
- Whisk together all ingredients until thoroughly mixed.
Prepare the Bread:
- Cut loaf of Bread into one-inch slices
Make the French Toast:
- Dip both sides the bread into the French toast batter until thoroughly coated...about 10 seconds on each side.
- Melt butter in pan over medium heat.
- Cook dipped bread until golden brown on both sides.
Plate it up:
- After cooked on both sides, place one piece of French toast on a plate.
- Top with Cannoli Filling.
- Place other piece of French toast slightly askew on top.
- Garnish with more filling and a strawberry.
- Dust with powdered sugar.