Wednesday, February 8, 2012

Triple Berry Cannoli Stuffed Italian Breakfast Toast

Is it French or Italian? Well this one is Italianized!  Is that a word?
Cannoil made into French Toast a delicious breakfast,  brunch, or even dessert!

When Erin from The Queen of Tarts Blog contacted me about my Blueberry Donut post on Foodbuzz, I was so honored to be asked if she can repost using Oregon canned fruits in her post. She offered to send me some samples and I couldn't wait to whip something up with them. These berries were sweet firm and a great quality to serve my family and guests. These were just the sauce to make this cannoli toast a gourmet
breakfast fit for The Queen of Tarts and more!  Thank you so much Erin, we just loved using these these healthy berries for our breakfast feast!

1 loave of thick baguette or thick bread
1-8 ounce container ricotta cheese
3/4 cup powdered sugar
2 teaspoons Marsala wine
1-6 ounce bag chocolate morsels
2 eggs
1/2 cup whole milk
1 teaspoon cocoa powder
1 teaspoon confectioners sugar
1/2 teaspoon cinnamon
4 to 5 tablespoons of olive oil or 4 teaspoons of  unsalted butter mixed with 2 tablespoons of olive oil
1 can each Oregon Boysenberries, Raspberries and Blackberries packed in heavy syrup
Marsala wine
 1/2 cup Melted Dark Chocolate (I used the microwave for 30 seconds using a good grade candy bar)
First prepare the bread:

Cut your bread every inch but not all the way through leaving a pocket to fill in between both slices.

 In a medium size bowl, combine the ricotta, sugar and vanilla in a bowl until well combined. Then fold in the chocolate chips. Using around a tablespoon stuff each pocket on the slice of bread, place on a cookie sheet and place in the refrigerator while making the topping, around 1/2 hour.

In the meantime make the Triple Berry Topping. Open all three cans, using a strainer, drain the berries into a bowl, placing berries in another bowl.

 In a small dish,  add 3 tablespoons cornstarch in a little bit of Marsala wine to make a paste. In a small saucepan add all the berry juice, then add the cornstarch mixture boil till thicken. Add berries, a pinch of cinnamon.  Set aside to cool.

Combine in a small bowl cocoa powder, confectioners sugar and cinnamon. In a medium size mixing bowl, add the cocoa sugar mix to the milk, two eggs, Marsala and whisk together well or put in a blender this should look like a  very light milk chocolate milk in color and very smooth. Take out the bread. Coat each side of the stuffed bread slices in the chocolate coating milk mixture. Heat griddle or fry pan adding (I use only the oil) olive oil or butter. Cook on each side for no more than 3 minutes or until golden brown.

On a plate drizzle some melted chocolate over the bottom with fork tines. Place the cannoli toast on the plate then pour the berry sauce over the Italian cannoli toast.
Buon Appetito!
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