Honey Blueberry Stuffed French Toast

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


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

The Cook

Kelly Gonnelly Recipe
Lightly Salted
Fort Plain, NY (pop. 2,322)
Member Since Feb 2011
Kelly's notes for this recipe:
I created this recipe using the flavors of blueberry and honey. The marscapone cheese adds great texture to the inside of each slice.
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Kitchen Crew
With a honey nut crunch and the sweetness of the blueberries and cheese... what's not to love?!


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

Transfer to serving dish and top with your favorite syrup.

1-5 of 33 comments

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user Kitchen Crew JustaPinch - Mar 31, 2011
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Mar 31, 2011
I shared a photo of this recipe. View photo
user Sharon Adams Sharon_Adams - Apr 5, 2011
love this dish, anything with marscapone cheese is always a good thing!
user Natalie Sutton Natnjr2 - Apr 5, 2011
Do you think I could freeze this and reheat? Any tips? Any other ideas for freezing?
user Kelly Gonnelly rioux - Apr 5, 2011
I don't think the marscapone will freeze well. I haven't had any left over, because it goes very quickly when I make it.

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