Honey Blueberry Stuffed French Toast

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

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

The Cook

Kelly Gonnelly Recipe
x1
Lightly Salted
Fort Plain, NY (pop. 2,322)
rioux
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?!

Directions

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.
Comments

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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