Cook time: 20 Min Prep time: 20 Min Serves: 6 (2 slices each)
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 mascarpone cheese
4 Tbsp honey
4 Tbsp butter
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.
Last Step: Don’t forget to share!
Honey Blueberry Stuffed French Toast
