Prepare the Cannoli Filling

• Place the ricotta cheese in a fine-mesh strainer and let it drain for at least 30 minutes to remove excess moisture.
• In a medium bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon.
• Beat until smooth and creamy.
• Fold in the mini chocolate chips and chopped pistachios.
• Cover and refrigerate while preparing the French toast.

Prepare the French Toast Mixture

• In a shallow bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt.
• Mix until the eggs are fully incorporated and the mixture is smooth.

Soak the Bread

• Dip each slice of brioche into the egg mixture, turning to coat both sides.
• Allow each slice to soak for a few seconds without becoming overly saturated.

Cook the French Toast

• Melt 1 tablespoon of butter in a large nonstick skillet over medium heat.
• Place the soaked bread slices in the skillet, cooking in batches if necessary.
• Cook for 3–4 minutes per side, until golden brown and cooked through.
• Add more butter as needed between batches.

Assemble the Cannoli French Toast

• Arrange the warm French toast slices on serving plates.
• Spread a generous layer of the chilled cannoli filling over each slice, or sandwich the filling between two slices for a stuffed French toast version.
• Sprinkle with extra mini chocolate chips and chopped pistachios.

Finish and Serve

• Dust generously with powdered sugar.
• Drizzle with chocolate sauce or maple syrup if desired.
• Serve immediately while the French toast is warm and the creamy cannoli filling is cool.