Chocolate-Dipped Zeppole with Vanilla Cream Filling

Cinnamon Bomboloni French Toast is a delightful twist on the classic breakfast dish, combining the soft, pillowy texture of Italian bomboloni doughnuts with the comforting flavors of French toast. These sweet treats are perfect for a decadent brunch or a special breakfast that will impress family and friends. Dipped in a rich custard and pan-fried to golden perfection, they are then dusted with cinnamon sugar for that classic donut flavor.

To elevate this indulgent dish, it is paired with maple whipped cream that adds a luscious touch. The whipped cream is light and fluffy, offering a perfect contrast to the warm, sweet bomboloni. This dish not only promises to fill your belly but also to satisfy your sweet tooth, making it a memorable choice for any breakfast or brunch gathering.

Ingredients

• 4 bomboloni (Italian doughnuts)
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 2 tablespoons maple syrup
• Extra cinnamon sugar for dusting

Instructions

1. In a mixing bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined to create the custard mixture for dipping the bomboloni.
2. Slice the bomboloni in half horizontally, being careful not to cut all the way through. This will create a pocket for the custard to soak into.
3. Dip each half of the bomboloni into the custard mixture, ensuring they are well-coated but not overly soaked. Allow any excess custard to drip off.
4. In a non-stick skillet, heat a little oil or butter over medium heat. Once hot, place the dipped bomboloni cut-side down in the skillet and cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes on the other side.
5. While the bomboloni are cooking, prepare the maple whipped cream. In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add maple syrup while continuing to beat until stiff peaks form.
6. Once the bomboloni are cooked, remove them from the skillet and dust them with cinnamon sugar while they are still warm. Serve them warm alongside a dollop of maple whipped cream.

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