Prep 10 mins
Cook 45 mins
Baked in a round, then cut and broiled on each side before serving. Served for breakfast, afternoon tea or a snack. You can top with butter or cream cheese or plain. Flavors are wonderful with milk, tea or coffee/ Easy to store or freeze. Reviewer used chambord rasberry liqueur instead of white wine. See review. Use either or try both.
- 709.77 ml all-purpose flour
- 19.71 ml baking powder
- 7.39 ml baking soda
- 2.46 ml salt
- 2 eggs, beaten
- 236.59 ml powdered sugar
- 226.79 g cream cheese
- 236.59 ml milk
- 0.19-0.26 ml red food coloring (optional)
- 118.29 ml white wine
- 118.29 ml seedless raspberry jam
- Pam cooking spray
- In a bowl mix flour, baking powder, baking soda and salt. Set aside.
- In a mixer bowl add eggs, powdered sugar and cream cheese.
- Mix on low speed until smooth.
- Add milk and optional food coloring. Mix.
- Add flour mixture and mix in two separate additions.
- Slowly pour the wine in the batter while mixing.
- Preheat oven 375*.
- Spray Pam in a spring form pan.
- Pour and spoon the batter in the pan and spread evenly.
- Drop five dollops of rasberry jam on top of the batter.
- One dollop in the middle and four one each side.
- With a knife, cut straight down in the batter with four figure eights,.
- cutting through the dollops of jam.
- Bake 45 minutes to 1 hour.
- The bread is done when the middle springs back when gently pressed.
- Take out of oven and cool ten minutes.
- Release the spring form sides of the pan.
- Cut across the bread in one inch wide slices and in half.
- Place on a flat baking pan.
- Place the pan about four inches away from the broiler at 450*.
- Toast each side of the bread. About 3 to 4 minutes.
- Take the pan out of the oven and flip the bread slices at the same time.
- Serve with margarine or butter or plain.
YUM! I substituted 1/2 cup Chambord raspberry liqueur instead of the wine and this was a delicious sweet raspberry-flavored bread - would be nice for breakfast or afternoon tea and no butter's necessary. This is great on its own! It baked perfectly in exactly 30 minutes.
3 Stars - I really had no expectations for this recipe, as I did not know what toaster bread was. I was intrigued by the ingredients & the method but I was not sure what time of day to serve it or even what to serve it with. After having made it I think it is probably a breakfast item. It was easy to make, but the preserves did not distribute throughout the batter easily. Instead they all just sank to the bottom of the spring form pan. After baking it was very dark on top, but not burnt, & it had ballooned up in the middle & on one side. When cooled & sliced, the preserves were pretty much glue at the bottom of the bread but I was still able to remove the slices to a baking sheet without much trouble. I broiled most of the slices, leaving some in the just baked stage, for about 3 minutes each side & then had DH & DS taste them. We had some mixed reviews. The bread was just okay, for me. I did not really get much flavor. It was not as sweet as I wouldd serve for breakfast, but it was not savory enough to serve for an afternoon meal either. DS (15 yrs old) liked the bread toasted, DD (18 months) ate it both ways & DH liked it better just baked. I do not necessarily think that the recipe went wrong; I just donâ€™t think it satisfied me enough to make it the same way twice. I may make it again but I will try adding some vanilla or almond extract & maybe replace the preserves with dried berries instead. Made & reviewed for RSC#11, January 2008.
I was really excited to try this! I thought it sounded perfect for Valentineâ€™s day and Iâ€™ve never heard of toaster bread OR wine in bread batter. The cream cheese wouldnâ€™t completely â€˜meltâ€™ into the rest of the batter, it stayed in tiny bits. For the jam I first put it in a small bowl and stirred it fast until it was smooth, then I dolloped it on and swirled it in. That worked well. I checked it at 45 minutes and it was DONE. I would recommend checking it at 25-30 minutes. I did put in the red food coloring, but I would leave it out next time. I thought it was a funny color (my boss liked it though). I colored ALL the batter, but the bottom and edges came out of the oven just plain bread color! There was a bowl-shaped pink part. Weird! Anyway, despite the fact that it was a bit overdone, it was enjoyable! The edges were a bit dry, but the center had a wonderful texture and I liked the taste, sweet, but not too sweet. The bits of cream cheese didnâ€™t seem to detract from the taste or texture. I ate it both cold and toasted (in a toaster oven), and it was good both ways, I think I prefer it toasted though. Thanks! I think Iâ€™ll be trying this again!