Honey Blueberry Stuffed French Toast
6 (2 slices each)
Post Honey Nut Shredded Wheat
french toast bread or largely sliced pullman bread
1Place the shredded wheat in food processor and pulse until consistency of coarse crumbs.
2Add cinnamon and nutmeg to the shredded wheat and mix together and set aside in small baking dish.
3In mixing bowl, beat eggs and add buttermilk vanilla. Pour into large baking dish.
4In another mixing bowl, mix mascarpone cheese, remaining 1 tsp vanilla, honey and blueberries. Place into piping bag and cut off tip.
5Cut slit at bottom of a piece of bread and pipe cheese mixture into bread slice.
6Dip the slice of bread into beaten egg mixture and then into shredded wheat mixture.
7Cook on buttered skillet for 3 minutes and then gently flip over and continue cooking for 3 minutes.
8Repeat until all 12 slices of bread are used.
Transfer to serving dish and top with your favorite syrup.