Best French Cream Cheese And Preserves Recipes

JAM 'N' CREAM FRENCH TOAST

Steps:

• Spread cream cheese on one slice of bread. Spread jam on the other slice; place jam side down over the cream cheese. In a shallow bowl, beat egg. Dip both sides of bread into egg., In a small skillet, melt butter; toast bread for 3-4 minutes on each side or until golden brown. Serve with syrup if desired.

FRENCH APRICOT CREAM CHEESE BARS

Steps:

• 1. Heat oven to 350 degrees.
• 2. Spray a 9x13 pan with non stick spray.
• 3. Combine cake mix, butter and egg, mix with a fork til crumbly.
• 4. Spoon 1 1/2 cup crumbs in a bowl and reserve for topping.
• 5. Press remaining crumbs in the pan and bake for 10 minutes.
• 6. Let cool a little, then spread preserves evenly over crust.
• 7. In a bowl combine cream cheese, sugar, vanilla, and egg.
• 8. Spread evenly over preserves.
• 9. Sprinkle reserved topping evenly over cream cheese mixture.
• 10. Bake for 25 to 30 minutes or until topping is golden brown.
• 11. Chill before serving and store leftovers in fridge

FRENCH CREAM CHEESE AND PRESERVES

Steps:

• Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
• In a food processor or blender, combine the cream cheese and honey until smooth.
• Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
• Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
• Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
• Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
• Smooth on the remaining 8 ounces of cream cheese.
• Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
• When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
• Unwrap it carefully, and garnish the top with the almonds or edible flowers.

BAKED CREAM CHEESE FRENCH TOAST CASSEROLE

Steps:

• Grease a 9×13 inch or any 3-4 quart oven-safe dish with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners' sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.
• Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
• Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
• Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping evenly over the soaked bread.
• Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners' sugar. Serve warm.
• Cover leftovers tightly and store in the refrigerator for 2-3 days.

FRENCH TOAST FILLED WITH STRAWBERRY CREAM CHEESE

Steps:

• In a small mixing bowl, combine the cream cheese, strawberry preserves, and orange zest until smooth. Set aside.
• In a bowl, whisk together the eggs, milk, vanilla extract, and orange liqueur. Pour into a shallow bowl, such as a pie plate. Set aside.
• With a pairing knife, slice a pocket into the side of the bread. Do not cut all of the way through the bread. Fill bread slices with a heaping spoonful of cream cheese mixture.
• In a skillet over medium heat, melt the butter. Dip the filled bread in the egg mixture and place in the skillet to brown on both sides, about 1 to 2 minutes per side. Repeat with remaining slices.
• Serve hot with additional Strawberry Cream Cheese on the side.
• Add all ingredients to a blender and pulse to combine.

APRICOT-STUFFED FRENCH TOAST

Steps:

• Spray 13x9-inch pan with cooking spray.
• Cut bread crosswise into 12 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.
• In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice. Place stuffed bread slices in pan.
• In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
• Heat oven to 425°F. Uncover French toast and drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar if desired.

STUFFED FRENCH TOAST II

Steps:

• Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
• In a medium, shallow bowl, beat together the eggs, milk and almond extract.
• Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.

FRENCH APRICOT CREAM CHEESE BARS

Steps:

• Heat oven to 350°.
• Generously grease 13x9-inch baking pan.
• In a large bowl, combine cake mix, margarine and egg; mix with fork until crumbly.
• Gently spoon 1 1/2 cups into measuring cup; set aside for topping.
• Press remaining crumb mixture in bottom of pan.
• Bake at 350° for 10 minutes.
• Spread preserves evenly over crust.
• In a small bowl, combine cream cheese, sugar, vanilla and egg; beat until smooth.
• Spread evenly over preserves.
• Sprinkle reserved topping mixture over cream cheese.
• Bake at 350° for 28-30 minutes or until toppng is light golden brown.
• Chill before serving. Store in refrigerator.