Raspberry Cream Cheese Bread Recipes

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RASPBERRY-CREAM CHEESE LADDER LOAVES



Raspberry-Cream Cheese Ladder Loaves image

Created by my dear friend Debbie, this is a delicious way to start your day. Bread may be sprinkled with granulated sugar before baking if desired.-Char Ouellette, Colton, Oregon

Provided by Taste of Home

Time 1h

Yield 2 loaves (8 slices each).

Number Of Ingredients 17

3-3/4 to 4-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1-1/4 teaspoons salt
1 teaspoon baking powder
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup butter, cubed
1/4 cup water
1 large egg, room temperature
1/2 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
3 tablespoons all-purpose flour
1 large egg yolk
1/3 cup seedless raspberry jam

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat buttermilk, sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add egg, extract and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 10 minutes., Meanwhile, in a small bowl, beat the cream cheese, sugar, flour and egg yolk until smooth; set aside., Divide dough in half. Roll each piece into a 12x10-in. rectangle; place on greased baking sheets. Spread cheese mixture down the center of each rectangle. Stir jam; spoon over cheese mixture., On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Bake until golden brown, 15-19 minutes. Cool on wire racks. Store leftovers in refrigerator.

Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 288mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.

RASPBERRY CREAM CHEESE BREAD



Raspberry Cream Cheese Bread image

I can't wait to try this! It won the Grand Prize in the Mayfest baking contest here in Indiana.... It sounds soooo good!! Prep time does not include time needed to let the bread rise...

Provided by Courtly

Categories     Yeast Breads

Time 55m

Yield 1 braid

Number Of Ingredients 14

2 1/4 tablespoons active dry yeast
1/2 cup warm water
1/4 cup butter, soft
2 1/2 tablespoons sugar
1 egg
1/8 teaspoon salt
2 -2 1/3 cups all-purpose flour
1 1/2 cups raspberry pie filling
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 tablespoon lemon juice
1/4 teaspoon vanilla extract
1/2 cup powdered sugar (optional)
1 1/2 tablespoons milk (optional)

Steps:

  • In mixing bow, dissolve yeast in warm water.
  • Let stand for 5 minutes.
  • Add butter, sugar, eggs, salt and 1 cup of flour.
  • Mix well.
  • Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface and knead until smooth and elastic.
  • Place in greased bowl, turning once to grease top.
  • Cover and let rise in warm place until doubled in size; 45 minutes.
  • Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
  • Set aside.
  • On a floured surface, roll dough into a 15 x 9 inch rectangle.
  • Place on a greased baking sheet.
  • Spread cream cheese filling lengthwise down center third of dough.
  • Spread the raspberry pie filling on top.
  • On each long side, cut 1 inch wide strips, 3 inches into center.
  • Starting at one end, fold alternating strips at an angle across filling; seal ends.
  • Cover and let rise for 20 minutes.
  • Bake at 350 for 25-30 minutes or until golden brown.
  • Cool if desired.
  • Combine icing ingredients and drizzle over braid.

Nutrition Facts : Calories 2581.9, Fat 133.8, SaturatedFat 81.1, Cholesterol 583, Sodium 1379.9, Carbohydrate 289.8, Fiber 12.4, Sugar 83.3, Protein 60.1

RASPBERRY CREAM CHEESE STRATA



Raspberry Cream Cheese Strata image

This fruity strata recipe makes a small pan with a lot of flavor! -Vickie Fletcher, Lewisburg, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 2 servings.

Number Of Ingredients 12

4 slices bread, cut into 1-inch cubes, divided
3 ounces cream cheese, cut into 1/2-inch cubes
1/2 cup fresh or frozen unsweetened raspberries
3 large eggs
1 tablespoon maple syrup
1/2 cup 2% milk
RASPBERRY SYRUP:
1/4 cup sugar
1-1/2 teaspoons cornstarch
1/4 cup water
1/4 cup fresh or frozen unsweetened raspberries
1 teaspoon butter

Steps:

  • Place half of the bread cubes in a shallow 1-qt. baking dish coated with cooking spray. Top with cream cheese and raspberries. In a small bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until set., Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over strata. Serve immediately.

Nutrition Facts : Calories 682 calories, Fat 29g fat (14g saturated fat), Cholesterol 376mg cholesterol, Sodium 729mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 4g fiber), Protein 22g protein.

RASPBERRY CHEESECAKE STUFFED FRENCH TOAST



Raspberry Cheesecake Stuffed French Toast image

I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!

Provided by LADYHEN76

Categories     Breakfast and Brunch     French Toast Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
butter
confectioners' sugar for dusting
nutmeg, for topping

Steps:

  • In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
  • Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

Nutrition Facts : Calories 621.7 calories, Carbohydrate 96.8 g, Cholesterol 131.6 mg, Fat 18.9 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 661.1 mg, Sugar 52.8 g

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.

Provided by springfield70

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 14

2 ¼ cups all-purpose flour
¾ cup white sugar
¾ cup unsalted butter, cut into 1-inch pieces
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup sour cream
1 teaspoon almond extract
1 egg
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ cup raspberry preserves
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
  • Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
  • Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
  • Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
  • Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g

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