My Cannoli French Toast

Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners' sugar before serving. Syrup is good too.

My Cannoli French Toast

1/4 cup confectioners' sugar plus more for dusting
1 cup ricotta cheese
2 eggs
1/2 cup milk
12 slices sandwich bread, crusts removed
2 Tablespoons extra-virgin olive oil

Sift confectioners' sugar into a small bowl, then stir in ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.

Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)

In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners' sugar before serving. Syrup is good too.