Raspberry Wine Toaster Bread

“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.”

Ingredients Nutrition


  1. In a bowl mix flour, baking powder, baking soda and salt. Set aside.
  2. In a mixer bowl add eggs, powdered sugar and cream cheese.
  3. Mix on low speed until smooth.
  4. Add milk and optional food coloring. Mix.
  5. Add flour mixture and mix in two separate additions.
  6. Slowly pour the wine in the batter while mixing.
  7. Preheat oven 375*.
  8. Spray Pam in a spring form pan.
  9. Pour and spoon the batter in the pan and spread evenly.
  10. Drop five dollops of rasberry jam on top of the batter.
  11. One dollop in the middle and four one each side.
  12. With a knife, cut straight down in the batter with four figure eights,.
  13. cutting through the dollops of jam.
  14. Bake 45 minutes to 1 hour.
  15. The bread is done when the middle springs back when gently pressed.
  16. Take out of oven and cool ten minutes.
  17. Release the spring form sides of the pan.
  18. Cut across the bread in one inch wide slices and in half.
  19. Place on a flat baking pan.
  20. Place the pan about four inches away from the broiler at 450*.
  21. Toast each side of the bread. About 3 to 4 minutes.
  22. Take the pan out of the oven and flip the bread slices at the same time.
  23. Serve with margarine or butter or plain.

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