Weekend breakfasts are a pretty special time for our family. It is a time when we reflect on the happenings of the previous week and when we discuss what is to come for the week ahead. Because there is no place we need to be early in the morning except cozied up in our beds, I have time to really think and plan a special meal and surprise my family to celebrate the weekend. I always look forward to quiet weekend mornings in the kitchen.
Raspberries are in season and they are one of my son’s favorite. He loves to nestle a raspberry on the tips of his fingers and pretend he’s a raspberry monster as he wiggles each one of them. This time, I took the monster factor out of the raspberry and added sweetened cream cheese as I layered it between syrup-drenched challah bread.
One of my favorite ways to enjoy cream cheese is in desserts and sweet breakfasts such as this one. It’s very versatile because you can sweeten it as much or as little as you wish. By adding fresh fruit, nuts or fruit paste or preserves, it becomes a whole new spread for your toast or a fancy twist on a dessert bruschetta.
For this recipe, visit KraftRecipes.com.
As a lover of cheese, I am helping Kraft spread the love.
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