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.
10 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?!?!?
This comment is for Annoyed. This recipe is supposed to be real thick. It is suppoed to be spread in the pan, not poured. I made this recipe exactly as written and it was done perfectly in the time stated for it to be done. There was plenty of room in the 9x13 pan for all the batter. I also used my kitchen aid mixer and it worked fine. The only thing is that I had to put it on the stir setting to start with, or I would have had stuff flying out of the mixer bowl. The recipe was delicious and my whole family loved it! I first saw this recipe on Diners, Drive-ins and Dives and it made my husbands mouth drool and he told me to make it.
I wonder if the people whose batter was too thick were using cold butter instead of room temp? That usually makes batters really too thick.
For the toping is it regular sugar or confectioners sugar?
Someone forgot to include the step between the cake and the frosting. @ Chaps they make a simple egg wash with a few eggs and a splash of water. Beat it until it's mixed, then dip your cake into it just like french toast. It only takes a minute or so on each side of the cake until it's done, then hit it with the topping.
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