Meal Kit
Cannoli French Toast
With Pistachios, Chocolate, and Bacon
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Pistachios), Milk, Eggs, Wheat
Chef
David Padilla
We’ve got the best Sunday brunch ever here – a perfect mix of sweet and savory. We stuff thick Texas toast with a creamy ricotta, pistachio, and chocolate chip mixture, batter it in the classic egg mixture, and sear it to golden brown. Serve it up with a side of bacon for – like we said – the best brunch ever. Just make sure you have time for a nice snooze on the couch afterward!
In Your Box (serves 2)
- 6 Bacon Strips
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⅔ cup Ricotta Cheese
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4 Texas Toast Slices
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3 fl. oz. Liquid Egg
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3 fl. oz. Half and Half
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1½ oz. Pistachios
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1½ oz. Chocolate Chips
- 2 Tbsp. Powdered Sugar
- 1 tsp. Ground Cinnamon
- ½ fl. oz. Vanilla Extract
- 2 fl. oz. Breakfast Syrup
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2PZmeV39
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Calories930
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Carbohydrates59g
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Net Carbs57g
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Fat58g
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Protein41g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Pan
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 375 degrees. Prepare a baking sheet with foil. Coarsely crush or chop pistachios. Combine liquid egg, half and half, vanilla extract, and cinnamon in a medium mixing bowl. This custard egg and dairy base is called a "royale" in the culinary world.
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2 Cook the Bacon
Place bacon on prepared baking sheet, avoiding overlap, and bake for 12-15 minutes, or until crispy. Remove to a paper towel-lined plate and set aside.
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3 Make the Filling
In a small bowl, combine ricotta, half the powdered sugar, chocolate chips, and pistachios (reserving some chips and pistachios for garnish). Set aside.
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4 Cook the French Toast
Heat 1 tsp. olive oil in a medium pan over medium heat. Dip 2 slices of Texas toast into egg mixture for 15-30 seconds, shake off excess, and place in hot pan. Cook about 2 minutes per side, or until well-browned on both sides. Remove to a plate, refresh oil, and repeat with remaining slices of Texas toast. Avoid soggy bread with a shorter soak time.
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5 Assemble the French Toast
Evenly distribute ricotta stuffing between 2 slices of cooked French toast. Top off with remaining slices.
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6 Plate the Dish
Slice assembled French toast in half on an angle (bias). Arrange 2 halves on a plate and garnish with remaining powdered sugar (optional: sift through a wire-mesh strainer for an even dusting), chocolate chips, pistachios, and syrup. Add 3 slices of bacon to the plate and dig in!
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