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White Bread Done Right

Cinnamon Toast PB&J

Cinnamon Toast PB&J

Cinnamon Toast PB&J-two classics team up to create one amazing sandwich! Kids and adults will love this peanut butter and jelly sandwich! 

Chocolate Hazelnut Raspberry Toast

Author: DKB Ambassador Lovely Little Kitchen
Serves: 4
• 1 cup roasted, unsalted hazelnuts
• 1/2 cup semisweet chocolate chips, melted
• 1 teaspoon cocoa powder, unsweetened
• 1 teaspoon maple syrup
• pinch of salt
• 4 slices, Dave's Killer Bread White Bread Done Right
• 12 ounces fresh raspberries
• powdered sugar for dusting (optional)

Place the hazelnuts in a food processor or high powered blender, and process
until a smooth paste forms.
Add melted chocolate, cocoa powder, maple syrup, and salt and process until
well combined. Stop and scrape down the sides as needed.
Toast slices of Dave's Killer Bread (I used White Bread Done Right), and spread
1/4 cup of the chocolate hazelnut butter spread over the toast.
Top with fresh raspberries and dust with powdered sugar if desired.

Pumpkin Pie Spice Stuffed French Toast

This awesome fall breakfast comes to us from our DKB Ambassador,  Lovely Little Kitchen  and got a shout out from Food and Wine Magazine!

This awesome fall breakfast comes to us from our DKB Ambassador, Lovely Little Kitchen and got a shout out from Food and Wine Magazine!


Author: DKB Ambassador Lovely Little Kitchen

Serves: 4


  • 8 slices Dave's Killer Bread Honey Oats & Flax
  • 1/2 cup pure pumpkin puree
  • 1/2 cup milk
  • 3 eggs
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • Butter for the pan or skillet


  • 8 ounces cream cheese, softened
  • 2 tablespoons maple syrup
  • 1/4 teaspoon pumpkin pie spice


  • Butter
  • Real Maple Syrup
  • Pepitas (roasted, salted pumpkin seeds)
  • Pecans
  • Coconut Flakes

PB & Sonoma Plum J

PB & Sonoma Plum J

This recipe comes to us from Abi of Abi's Farmhouse Kitchen (Instagram: @abisfarmhousekitchen)

Sonoma PB & J.jpeg

The PB&J:

The bread is Dave's Killer Bread (LOVE YOUR BREADS), the PB is Maranatha "Hint of Sea Salt", and the Jam I made from our very old Santa Rosa Plum Tree here at our old Winery/Farm called Annadel Estate Winery here in Sonoma Valley, California. We've been restoring this old Farm for years, including the old stone-fruit Orchard. But these plums come from the east corner of our stone Winery ruins circa 1886.

The Jam:


  • natural Pectin (no Sure-Jel)
  • roughly 4 lbs of rough chopped plums (no pits)
  • 3 cups white sugar
  • juice from a lemon or two


I let the plums macerate for a about 2-3 hours before turning out into a deep Copper-core pan to reduce, congeal (about 6-7 minutes) and firm set (8 minutes later.) I pour into cute mason jars before processing in boiling water bath for 3-5 minutes. My 2 little kids (she's 4 and he's 2) help me quarter the Plums in the begin in with butter knives.