Almond Vanilla Breakfast Bread Food

ALMOND BREAKFAST BREAD

Steps:

• Combine all ingredients, except almonds, in a large bowl; beat 2 minutes at medium speed.
• Spoon batter into 2 greased and floured loaf pans.
• Sprinkle each loaf with 1/4 cup almonds.
• Bake at 350°F for 1 hour or until test done with toothpick.
• Cool in pans for 10 minutes, remove from pans and cool completely.

SUNNY'S EASY BREAKFAST BREAD PUDDING ALMONDINE

Steps:

• Whisk together the egg, cinnamon sugar and salt in a large bowl until the cinnamon is distributed and the sugar less gritty, then whisk in the orange juice and almond milk.
• Add the bread cubes to the custard and toss. Let soak for 5 minutes, folding gently occasionally to maintain the cubes' integrity but still allow them to soak up the liquid. (Not all of it may be absorbed.) Coat the bottom and sides of an 8-inch square baking dish with cooking spray. Add the strawberries to the bread and fold, then immediately pour into the prepared dish.
• Preheat oven to 350 degrees F.
• Add the almonds, butter, brown sugar and flour to a medium bowl and mix with a fork until crumbly; set aside. Bake the bread pudding 40 minutes, then scatter the almond mixture over the top and continue to bake until the center is set and not squishy and the almonds are toasted, about 10 minutes more. Serve warm with maple syrup, if using.

ALMOND VANILLA BREAKFAST BREAD

Steps:

• Heat brown sugar, butter, and almond extract in microwave safe bowl on HIGH for one minute; stir til blended and microwave for an additional one minute.
• Arrange frozen rolls in a lightly greased 10" Bundt pan.
• Drizzle sugar mixture evenly over rolls; sprinkle with vanilla pudding mix and almonds.
• Cover and let stand for 3 hours (or overnight in the refrigerator).
• Baked uncovered at 350 degrees for 30 minutes or until brown.
• Remove from oven and let stand for 10 minutes in pan before inverting onto serving plate.
• Serve warm.

ALMOND FLOUR BREAD

Steps:

• In a small microwave-safe bowl, heat the coconut oil in 15-second bursts, just until it melts. Set aside to cool to room temperature.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a 9x5-inch baking pan with nonstick spray. Line the pan with parchment paper so that the paper overhangs both sides, then lightly coat with spray again.
• In a large mixing bowl, whisk together the almond flour, flaxseed meal, baking soda, cinnamon (if using), and salt. In a separate bowl, whisk together the eggs, egg white, honey, apple cider vinegar, and cooled coconut oil until smooth. And the wet ingredients to the dry ingredients and, with a whisk or rubber spatula, stir until well combined. The batter will be thick and wet, like a muffin batter. Transfer to the prepared loaf pan and smooth the top.
• Bake until the top is toasty golden brown and a toothpick inserted in the center of the loaf comes out clean, about 35 to 40 minutes. Place the pan on a cooling rack and let cool in the pan for 10 minutes. Transfer from the pan to the rack (use the parchment overhang) and let cool completely. Slice and serve.

VANILLA ALMOND BREAD

Steps:

• 1. In a microwave-safe bowl combine almond extract, butter, and brown sugar. Microwave on high 1 minute; stir and microwave an additional 1 minute until bubbly.
• 2. Spray a bundt pan with nonstick cooking spray. Place frozen dinner rolls in prepared bundt pan. Pour sugar mixture over rolls; sprinkle with almonds and vanilla pudding mix. Cover and let rise overnight.
• 3. Preheat oven to 350 degrees. Bake 25-30 minutes until golden brown. Remove from oven and let cool 10 minutes. Invert bread onto a plate sprayed with non-stick cooking spray. Serve warm.

VANILLA ALMOND MILK

Steps:

• Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
• Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
• Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
• Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.

HONEY ALMOND FLAX BREAKFAST BREAD

Steps:

• Preheat oven to 350°.
• Cream together egg whites, sugar, vanilla, oil, applesauce, and buttermilk, for one minute with a whisk or electric mixer.
• Crush the cereal in a large ziplock bag with a roller or flat surface until coarse small chunks.
• In a separate bowl from the liquid mixture, combine cereal, flour, powder, soda, and salt.
• Mix into wet ingredients on low speeduntil blended (don't overmix).
• Let set for 15 minutes.
• In a sauce-pan, over medium-high heat, stir together honey, cream cheese, butter, almond extract, and salt, and bring to a boil for 2 minutes while stirring constantly. Be careful not to burn.
• Remove from heat and stir in the cereal, almonds, and flour until mixed.
• Pour thickened batter in a 9x5 or other square/rectangular pan, do not add topping.
• Bake for 30 minutes.
• Remove from oven, sprinkle topping on top, and insert back into ovenfor 20 minutes.
• Test center with woodenpick until it comes out dry. Do not overbake, bread will firm some as it cools.