Cannoli-Stuffed French Toast

Make cannoli filling: In a large bowl using a handheld mixer, beat together heavy cream, powdered sugar, cinnamon, nutmeg, and salt until stiff peaks form. Fold in ricotta and mini chocolate chips. Transfer to piping bag. Make French toast: Cut a 2"-wide slit into the bottom of each slice to create a deep pocket. Fill each pocket with cannoli mixture.  In a shallow dish, whisk together eggs, milk, and vanilla until combined. Working with one slice at a time, dip bread until fully soaked, 45 seconds.  In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices.  Sprinkle with powdered sugar and serve.