While watching Diners, Drive-ins and Dives, and hoping to find a recipe for the heavenly blueberry muffin french toast (iced, I tell ya!) featured on the show, I happened upon the lovely website of Chaps Coffee Co. - home to the decadent french toast.
The music and the layer-upon-layer pictures and textures from their website made my little heart SING!
Now for that recipe - because I do not disappoint!
as created with Guy Fieri from Diners Drive-ins and Dives
by Chaps Coffee Co.
Blueberry Muffin French Toast
6 1/4 c. All Purpose flour
1 Tbl. + 1 tsp. Baking Powder
1/2 tsp. Salt
20 oz. Unsalted Butter
3 c. Sugar
1 tsp. Vanilla
5 Whole Eggs
1 1/2 c. Fresh Blueberries
Cream butter and sugar until light and fluffy. Adds eggs and vanilla.
Beat until incorporated.
Scrape down sides of the bowl.
Add dry ingredients.
Beat until well combined.
Add blueberries. Mix briefly.
Spread into a greased 9x12 pan.
Bake 350 degrees for about an hour.
Cream Cheese Frosting
3 lbs cream cheese
3 cups sugar
2 cups fresh blueberries
1 tsp vanilla
1/2 tsp salt
Whip it up and serve on top.
6 comments:
Thanks for the recipe! I saw this episode and my mouth watered desperately for this dish! I'm going to attempt to prepare this for the family this weekend! =)
Hi, I just tried your recipe. Seems that there's a liquid left out...the batter is way too thick. How much milk should I add or what is the liquid and quantity of it in the recipe supposed to be? Thanks, Skyelydoo
THANK YOU FOR THIS RECIPE! You rock!!
I looked all over the web for this! It's going on my list of weekly Saturday breakfast fav's :)
To comment posted by skylelydoo, you are so right it's way too thick, something was left out. I added about a cup and a half of milk slowly and it turned out better,
There are several things wrong with this recipe. First of all, the batter is so thick that my Kithcen Aid mixer had a hard time mixing at the end. I had to add about a 1/2 cup of milk to even make it workable again. Secondly, this is way too much batter for one 9/13 inch pan. My batch has now been baking for 1 1/2 hours at 350. It is burning on top and COMPLETELY RAW inside. I can't even get an inch away from the sides before getting raw batter flowing out. Did the original poster even test this first?!?!?
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