Juicy sweet berries and ripe banana are swirled with Nutella, then wrapped inside soft, golden French toast. Each roll is gently cooked until crisp on the outside while staying tender and creamy in the middle.

Finished with a light dusting of icing sugar, this French Toast Cannoli feels indulgent without trying too hard. Sweet, simple, and dangerously easy to go back for seconds. The end.

Nutella Fruit French Toast Cannoli rolls stack on each other on a plate - 1
  • What Makes This Recipe So Good
  • What Goes Into French Toast Cannoli
  • How To Make French Toast Cannoli
  • Tips For Making French Toast Cannoli
  • Recipe FAQ’s
  • Nutella Fruit French Toast Cannoli Recipe

What Makes This Recipe So Good

This French Toast Cannoli works because the bread is rolled instead of stacked, which keeps the filling sealed inside while cooking. That means every bite delivers crisp edges, custardy French toast, and a smooth Nutella center without leaking or turning soggy, something a lot of nutella french toast roll ups struggle with.

Using berries and banana lightens the richness and adds freshness, so the sweetness never feels heavy. It takes the familiar comfort of nutella bread rolls and upgrades them into a plated brunch treat that feels special but is still quick and easy to make at home.

What Goes Into French Toast Cannoli

Flat lay photo of ingredient shot of blueberries, ripe bananas, bread, strawberries, low fat milk, vanilla extract, nutella, egg, butter, granulated sugar - 2

This recipe uses simple pantry staples and fresh fruit to create soft, filled rolls with crisp edges and a creamy center.

  • Sandwich Bread: Soft sandwich bread, like sourdough or white bread, flattens and rolls easily without tearing, creating the perfect shell for this French Toast Cannoli.
  • Nutella: A small amount goes a long way here, melting into the fruit as it cooks and giving each roll that rich, chocolate hazelnut core.
  • Fresh Fruit: Strawberries, blueberries, and banana add natural sweetness and moisture, balancing the richness of the filling and keeping the rolls from feeling heavy. If you only have fresh strawberries, make my strawberries and cream french toast instead.
  • Egg and Milk Mixture: A light custard made from egg, milk, and vanilla coats the rolls and cooks into a golden exterior with a soft, French toast style interior.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make French Toast Cannoli

In a medium shallow bowl, whisk together the egg, milk, and vanilla until smooth - 3
  1. Whisk the Custard: In a medium shallow bowl, whisk together the egg, milk, and vanilla until smooth, then set aside.
Trim the crusts from each slice of bread, then gently flatten with a rolling pin - 4
  1. Prepare the Bread: Trim the crusts from each slice of bread, then gently flatten with a rolling pin until thin but still intact.
Spread ½ tablespoon of Nutella onto each slice, then place fruit over one third of the bread - 5
  1. Add Filling: Spread ½ tablespoon of Nutella onto each slice, then place fruit over one third of the bread, keeping it neatly contained.
tarting from the filled side, roll the bread snugly into a log - 6
  1. Roll Tightly: Starting from the filled side, roll the bread snugly into a log and place seam side down to help it stay sealed.
Warm a nonstick pan over low to medium heat and lightly grease with butter - 7
  1. Heat the Pan: Warm a nonstick pan over low to medium heat and lightly grease with butter or cooking spray.
Dip each roll into the mixture, coating evenly, then cook seam side down - 8
  1. Dip and Cook: Dip each roll into the mixture, coating evenly, then cook seam side down, turning every 2 to 3 minutes until golden.
Spread the sugar or cinnamon sugar onto a small plate for coating. - 9
  1. Prepare the Coating: While the rolls cook, spread the sugar or cinnamon sugar onto a small plate for coating.
Once cooked through, roll the warm cannoli immediately in the sugar until fully coated - 10
  1. Coat and Serve: Once cooked through, roll the warm cannoli immediately in the sugar until fully coated, then serve right away.

For a balanced brunch plate, pair French Toast Cannoli with Sheet Pan Full Breakfast With Garlic Butter Mushrooms . The savory mushrooms and hearty sides ground the sweetness and make the meal feel complete without competing with the cannoli style rolls.

If you want to stay on the lighter, sweeter side, serve these alongside Lemon Blueberry French Toast and a simple Honey Lime Fruit Salad . The citrus notes cut through the richness of the Nutella filling, while the fresh fruit keeps everything bright and brunch appropriate rather than overly indulgent.

Tips For Making French Toast Cannoli

  • Don’t rush flattening the bread. Roll it gently until just thin enough to bend without cracking. If it tears, it will leak filling once it hits the pan and nobody wants a Nutella situation to clean up.
  • Keep the heat on the lower side. These cook best slowly, giving the French toast time to set and turn golden without burning the sugar or overcooking the filling inside.
  • Roll them in sugar while they are still hot. The warmth helps the coating stick evenly, giving you that classic cannoli style finish instead of patchy sweetness.

Soft sandwich bread, brioche, or sourdough all work well as long as they flatten easily without cracking. Avoid very crusty or dense bread, as it can break when rolled.

Place them seam side down first and avoid turning too early. The egg coating will set quickly and help seal the roll in place.

These are best enjoyed fresh, but you can assemble and refrigerate the rolled, un-dipped bread up to a few hours ahead. Dip and cook just before serving for the best texture.

Side view of Nutella Fruit French Toast Cannoli on a plate with some fresh berries kept aside - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

  • ▢ 1 egg
  • ▢ 2 tablespoons skim/low fat milk
  • ▢ 1/2 teaspoon vanilla extract
  • ▢ 8 slices sandwich bread of choice , (I use sourdough)
  • ▢ 4 tablespoons Nutella , divided (or any hazelnut chocolate/cacao spread)
  • ▢ 1/2 cup sliced strawberries (small pieces)
  • ▢ Handful of blueberries
  • ▢ 1 ripe banana , cut in thirds
  • ▢ 1/4 cup granulated sugar OR cinnamon sugar for coating (optional) — (about only 1 tablespoon is used per cannoli)
  • ▢ butter for greasing

Instructions

  • Whisk the eggs, milk and vanilla together in a medium sized shallow bowl, large enough to fit the rolls, and set aside.
  • Cut the crust from the bread pieces, and with a rolling pin, gently roll out and flatten each piece of bread. Be careful not to press too hard or they will break.
  • Spread 1/2 tablespoon Nutella per bread piece onto bread. Fill 1/3 of the bread slice with the strawberries/blueberries or banana, and roll the bread up gently and tightly around the fruit side first (the nutella will keep it in place) until a roll has formed. Set aside seam side down. Repeat with remaining bread until all rolls are done.
  • Heat pan with add a little butter or a spray of cooking oil on low-medium heat.
  • Dip the rolls into the egg mixture, turning them to coat evenly, and place them seam side down into the pan. Cook until golden brown, making sure to turn them about every 2-3 minutes so they brown evenly on all sides.
  • While they’re cooking, pour the sugar onto a small plate.
  • When fully cooked, remove them and place immediately into the sugar. Roll them until completely covered.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutella Fruit French Toast Cannoli rolls stack on each other on a plate - 13

Nutella Fruit French Toast Cannoli

Ingredients

  • 1 egg
  • 2 tablespoons skim/low fat milk
  • 1/2 teaspoon vanilla extract
  • 8 slices sandwich bread of choice , (I use sourdough)
  • 4 tablespoons Nutella , divided (or any hazelnut chocolate/cacao spread)
  • 1/2 cup sliced strawberries (small pieces)
  • Handful of blueberries
  • 1 ripe banana , cut in thirds
  • 1/4 cup granulated sugar OR cinnamon sugar for coating (optional) – (about only 1 tablespoon is used per cannoli)
  • butter for greasing

Instructions

  • Whisk the eggs, milk and vanilla together in a medium sized shallow bowl, large enough to fit the rolls, and set aside.
  • Cut the crust from the bread pieces, and with a rolling pin, gently roll out and flatten each piece of bread. Be careful not to press too hard or they will break.
  • Spread 1/2 tablespoon Nutella per bread piece onto bread. Fill 1/3 of the bread slice with the strawberries/blueberries or banana, and roll the bread up gently and tightly around the fruit side first (the nutella will keep it in place) until a roll has formed. Set aside seam side down. Repeat with remaining bread until all rolls are done.
  • Heat pan with add a little butter or a spray of cooking oil on low-medium heat.
  • Dip the rolls into the egg mixture, turning them to coat evenly, and place them seam side down into the pan. Cook until golden brown, making sure to turn them about every 2-3 minutes so they brown evenly on all sides.
  • While they’re cooking, pour the sugar onto a small plate.
  • When fully cooked, remove them and place immediately into the sugar. Roll them until completely covered.

Nutrition

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