Mami of Multiples

Sweet Bread Breakfast Pastry Bake with Millstone Coffee

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With the back-to-school season in full-swing and busy morning, after-school and evening routines, days are filled of caring for children, transporting them to and from school, doctor’s appointments and extracurricular activities.  As a wife, mom, small business owner and (teacher of introductory Spanish to high school students), my days are quite busy and to help with time management, I look for ways to save time, including recipes that are easy to make (and tasty) for my family.

A very important but often rushed or non-occurring meal is breakfast.  Breakfast is truly one of the most important meals of the day.  It’s essential for improving concentration, productivity, healthier body weight, lowering cholesterol and providing energy, especially for students returning back to full day of academics at school.  Even with many breakfast choices that can be purchased or made at home, weekday school mornings tends to be so rushed with everyone trying to get out the door on time.  Taking time to eat breakfast is imperative for adults and children alike and efficiently managing the morning routine (while still making time to have breakfast) is crucial to the energy needed for the day.

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As many may know, last Fall we had the great pleasure of being invited (along with a select group of national bloggers) to visit The J.M. Smucker Company headquarters in Orrville, Ohio.   I learned that the J.M. Smucker Company family of brands and products is not only jams and jellies.  Smucker’s has expanded and their family of brands consist of products used everyday in households across America (and internationally).  One of those household brands is Millstone Coffee Company.

DID YOU KNOW?

  • It all started in a small corner of the Pacific Northwest with a group of roasters

  • Today, Millstone still selects the most coveted beans from across the world

  • Millstone’s Master Roasters use a slow-roasting process that brings out the best flavor possible by tailoring time and temperature to every bean’s unique characteristic

  • Light, Medium, Medium Dark and Dark roasts available

  • Select varieties of Millstone coffee are Certified USDA Organic and Fair Trade Certified™

  • Available in 10-12oz size bags & K-Cup® packs

 

Millstone premium packaged coffee expands its portfolio with the introduction of two new blends – the expertly-crafted Millstone Mayan Black Onyx and House Blend varieties.

  • Mayan Black Onyx: Millstone’s finest Arabica coffee beans are grown high in the mountains before being perfectly roasted to produce a dark, full-bodied blend with a bold finish. This blend is Certified USDA Organic and Fair Trade Certified.

  • House Blend: A medium roast coffee with globally sourced 100% Arabica beans. This well-balanced blend provides a flavorful, smooth finish.

The following is an easy to make Sweet Bread Breakfast Pastry Bake using Millstone Coffee that can be assembled in the morning (or as a time saver can be assembled the night before, stored in the fridge and baked the next morning).

Ingredients

  • 2 tablespoons of brewed MILLSTONE Mayan Black Onyx or House Blend Coffees
  • 1 can (12 fluid ounces) Evaporated Milk
  • 4 Large Eggs, beaten
  • 3 tablespoons Granulated White (or Brown) Sugar
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Ground Cinnamon
  • 8 cups (about 4 small) Cubed Pan Dulce (Sweet Mexican Bread found in most major grocery stores and bakeries)
  • 1 cup of Raisins (optional)

 

(Added To Shopping LiDirections

1. PREHEAT oven to 350° F. Grease 8-inch-square baking pan.
2. WHISK coffee, evaporated milk, eggs, sugar, vanilla extract (raisins – if desired) and cinnamon in large bowl until well blended.

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3. PLACE pan dulce cubes in prepared baking pan. Evenly pour egg mixture over pan dulce, ensuring all cubes are moistened. Let stand for 5 minutes for cubes to absorb the liquid.

mixture

 

4. BAKE for 30 to 35 minutes or until knife inserted in center comes out clean.
Note
  • Since the sweet bread needs to be soaked in the coffee/cinnamon mixture, it can be assembled the night before, stored in the fridge and put in the oven to bake in the morning.  Assembling and storing in the fridge overnight will allow the bread to absorb all the juices and give a really sweet pastry breakfast dish.
  • You can omit the brown sugar and raisins, depending on sugar and taste preference.  Other additions can be apple slices or pieces of banana or peach.

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To find out more visit www.millstone.com
Facebook: https://www.facebook.com/MillstoneCoffee

Happy Breakfast with Millstone Coffee!

Disclosure: This is a sponsored post with Millstone Coffee, however, all opinions shared here are clearly our own.