I’ll let you guess who won this debate. But here’s a clue, if I had gone biking, I would be out pedaling through town and not sitting at home posting for you the recipe that I guarantee will be your breakfast for tomorrow!
As of yesterday, the plan for this morning was a BRICK.
However, when I woke up this morning, a bike ride was the last thing that I wanted to do. I find this odd because I always love to bike, but between the rain and the humid temps, I just wasn’t in the mood to head out. I was actually in the mood to sleep some more, but for some reason, the BOY and I couldn’t fall back asleep. Instead, we began the discussion of breakfast, which I am always thinking about the moment I wake up. A few months ago, while watching Diners, Drive Ins, & Dives, I saw the most scrumptious looking Blueberry Muffin French Toast. The thick slices of moist bread were smothered in a sweet egg mixture to make one of the best breakfasts that I have ever seen. I declared on that day soon I would make us Blueberry Muffin French Toast! Further investigation revealed that this breakfast delight is made at a restaurant called Chap’s in Spokane, WA owned and run by Celeste Shaw.
I have been thinking and talking about this breakfast since we saw it on TV, and when Jessica posted a recipe for Blueberry Muffin Bread on her website, I knew it would be perfect for French toast. So instead of hitting the trails this morning, I headed into the kitchen to clean off some blueberries.
In anticipation of a warm Blueberry Muffin Bread. This recipe uses a whole wheat/white flour mixture which I always like.
I had all the ingredients in the house except instead of milk, I used Almond milk. I stirred everything together forming a thick, dense dough.
I added in my blueberries.
And the BOY requested some walnuts as well. Actually he requested candied walnuts covered in sugar, but he settled for some plain walnuts : )
I spread the dough into the pan, and then covered it with some cinnamon sugar topping. The streusel in the recipe looks unbelievable, but for time sake, I just used some leftover topping from this recipe.
I put my bread into the oven and then used some fresh fruit to create a simple green smoothie to sip on while I waited.
55 Minutes later, I pulled the most beautiful looking bread out of the oven.
It took all of my will power not to dig right in! But I walked out of the kitchen and let the bread cool for a few minutes.
You could see the steam escaping as I sliced over the first piece of the warm bread.
I love all the warm and gooey blueberries (they are my favorite part), and the walnuts were a smart addition! The cinnamon sugar topping complimented the bread well.
The BOY decided he wanted to try a slice of the bread immediately.
So we dug right in. This Blueberry Muffin Bread is an absolute treat! The BOY loved it, and I have a feeling he will be requesting it again soon!
And the most exciting part…
Today’s Bread = Tomorrow’s French Toast!
Now I just have to motivate myself to get off the couch and get in a workout. Does watching the Tour de France riders weave their way up the mountains count as exercise??? Because it is looking like my top choice! Their views are much more spectacular than my typical biking course.
Apparently, I’m not the only one out there drooling over the Chap’s Triple D recipe. Some other bloggers have been making Blueberry Muffin French Toast too! And let’s not forget all the great recipes in honor of National Blueberry Muffin Day. Yummy!
Blueberry Muffin Bread
From How Sweet It Is
Ingredients
2 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
2/3 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2/3 cup milk
1/2 cup butter, melted and cooled
1 1/2 cups fresh blueberries, tossed in a spoonful of cornstarch
Walnuts (optional)
Streusel
1/2 cup loosely packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
pinch of salt
1/4 cup unsalted butter, softened
1 tablespoon milk
Preheat oven to 350 degrees F. Spray a loaf pan liberally with non-stick spray or grease with butter. In a bowl, mix together flour, baking soda, salt, cinnamon and baking powder, then set aside.
In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla extract, then add in milk and mix until combined. Add in dry ingredients slowing, mixing with a spoon until batter comes together. Add in melted butter and mix until incorporated, then stir in blueberries.
Mix together the streusel ingredients, bring it all together with your hands. Sprinkle over the bread evenly. Bake for 50-55 minutes, or until bread is golden and a toothpick inserted in the center comes out clean. Serve warm with butter!
NOTE: Don’t eat the entire bread in one day…save a few slices to make some French Toast!
Is your Saturday starting with biking or bread?
