Have your cake and get to eat bacon, too!
Almond Coffee Cake
What You’ll Need
1 8 oz pkg PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar, divided
3/4 tsp almond extract, divided
1 egg, separated
1 can (8 oz.) refrigerated crescent dinner rolls
2 tsp milk
2 tbsp sliced Almonds, toasted
What To Do
Heat oven to 375ºF.
Mix cream cheese, 1/4 cup sugar, 1/2 tsp. extract and egg yolk until blended. Unroll crescent dough onto center of baking sheet; press seams and perforations together to seal. Spread cream cheese mixture into 3-inch-wide lengthwise strip down center of dough to within 1/4 inch of short ends.
Make cuts, 1-1/2 inches apart, down both long sides of dough to within 1/2 inch of cream cheese mixture. Starting at one short end, bring opposite strips of dough together over filling, then twist gently in center to secure. Whisk egg white until foamy; brush onto dough.
Bake 18 to 22 min. or until lightly browned. Cool 15 min.Mix remaining sugar, extract and milk until blended; drizzle over coffee cake. Sprinkle with nuts.
Bacon & Cream Cheese-Stuffed French Toast
What You’ll Need
8 slices challah bread, 1-inch thick
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
8 slices cooked bacon, halved
4 eggs
1-1/2 cups milk
1/2 cup shredded Parmesan cheese
1 cup maple-flavored or pancake syrup
What To Do
Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through. Fill pockets with cream cheese spread and bacon; press cut edges of pockets together to seal.
Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Whisk eggs, milk and Parmesan in pie plate until blended. Dip stuffed bread slices, 1 at a time, in egg mixture, turning to evenly coat both sides. Add to skillet, in batches if necessary; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min.
Serve topped with syrup.
Done in partnership with PHILADELPHIA Cream Cheese.