Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!
½ cup JUSTIN’S® Cinnamon Almond Butter
6 cups Bread of your choice, Cubed (or Raisin Challah)
3 ½ cups Unsweetened Vanilla Almond Milk, divided
½ cup Coconut Sugar
2 Eggs
Optional:
JUSTIN’S® Cinnamon Almond Butter
JUSTIN’S® Maple Almond Butter
1. Preheat the oven to 350°F.
2. Grease a loaf pan with cooking spray.
3. Place the bread cubes in a large bowl.
4. Pour 2 cups of almond milk over bread and set aside.
5. Meanwhile, beat together the remaining 1 ½ cups of the almond milk, sugar, JUSTIN’S® Cinnamon Almond Butter, and eggs in a separate bowl.
6. Pour the mixture over the soaked bread and mix well.
7. Pour the bread mixture into the prepared loaf pan and bake for 1 hour.
8. Serve warm with a drizzle of JUSTIN’S® Cinnamon Almond Butter or Maple Almond Butter.
There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.
Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.
½ cup JUSTIN’S® Cinnamon Almond Butter
6 cups Bread of your choice, Cubed (or Raisin Challah)
3 ½ cups Unsweetened Vanilla Almond Milk, divided
½ cup Coconut Sugar
2 Eggs
Optional:
JUSTIN’S® Cinnamon Almond Butter
JUSTIN’S® Maple Almond Butter
1. Preheat the oven to 350°F.
2. Grease a loaf pan with cooking spray.
3. Place the bread cubes in a large bowl.
4. Pour 2 cups of almond milk over bread and set aside.
5. Meanwhile, beat together the remaining 1 ½ cups of the almond milk, sugar, JUSTIN’S® Cinnamon Almond Butter, and eggs in a separate bowl.
6. Pour the mixture over the soaked bread and mix well.
7. Pour the bread mixture into the prepared loaf pan and bake for 1 hour.
8. Serve warm with a drizzle of JUSTIN’S® Cinnamon Almond Butter or Maple Almond Butter.
Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe uses JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups in place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
This Peanut Butterbeer is wicked good and a great drink for any event. I’ve added JUSTIN’S® Honey Peanut Butter to a cream soda and topped it with coconut whipped cream. I go nuts if I go too long without one of these magical drinks.
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!
