Honey Blueberry Stuffed French Toast

Kelly Gonnelly Recipe

By Kelly Gonnelly rioux

I created this recipe using the flavors of blueberry and honey. The marscapone cheese adds great texture to the inside of each slice.


Recipe Rating:
 6 Ratings
Serves:
6 (2 slices each)
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
With a honey nut crunch and the sweetness of the blueberries and cheese... what's not to love?!

Ingredients

3 c
post honey nut shredded wheat
1 tsp
cinnamon
1 tsp
nutmeg
12 slice
french toast bread or largely sliced pullman bread
6
eggs
3/4 c
buttermilk
2 tsp
vanilla
1 c
blueberries
8 oz
marscapone cheese
4 Tbsp
honey
4 Tbsp
butter
Janet Tharpe

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Directions Step-By-Step

1
Place the shredded wheat in food processor and pulse until consistency of coarse crumbs.
2
Add cinnamon and nutmeg to the shredded wheat and mix together and set aside in small baking dish.
3
In mixing bowl, beat eggs and add buttermilk vanilla. Pour into large baking dish.
4
In another mixing bowl, mix mascarpone cheese, remaining 1 tsp vanilla, honey and blueberries. Place into piping bag and cut off tip.
5
Cut slit at bottom of a piece of bread and pipe cheese mixture into bread slice.
6
Dip the slice of bread into beaten egg mixture and then into shredded wheat mixture
7
Cook on buttered skillet for 3 minutes and then gently flip over and continue cooking for 3 minutes
8
Repeat until all 12 slices of bread are used.

Transfer to serving dish and top with your favorite syrup.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collection: Mothers' Day