Intestines Bread is a playful Halloween treat that makes people do a double take. Essentially, it’s a sweet pull-apart loaf filled with sweetened cream cheese and raspberry preserves.
Recipe developed with Rhodes Bake-N-Serv.
If you usually prefer cute Halloween treats inspired by candy corn or pumpkins, this year try something a little gory-but-delicious. Intestines Bread looks gruesome, but it tastes amazing thanks to a creamy-sweet filling and the bright tartness of raspberry preserves.
The recipe uses just five ingredients: a loaf of Rhodes frozen white bread (thawed), cream cheese, granulated sugar, raspberry preserves, and one egg. The dough is shaped in a zig-zag pattern to resemble intestines, while the preserves add a “bloody” accent for Halloween flair.
To assemble, roll a thawed loaf of Rhodes white bread into a large rectangle about 12 inches wide by 20 inches long and roughly 1/4 inch thick. Cut the dough in half lengthwise with a pizza cutter. Soften the cream cheese and mix it with the granulated sugar. Spread a thin layer of the cream cheese mixture across each strip of dough, leaving a 1/2-inch strip uncovered along one long edge. Spread a thin layer of raspberry preserves over the cream cheese, then roll each strip jelly-roll style into a long skinny log, pinching the seam to seal as best you can.
Carefully pick up each rolled log and arrange them seam-side down in a zig-zag pattern inside a 9×5-inch bread pan lined with parchment paper. Whisk the egg and brush it over the top of the assembled loaf. Add extra raspberry preserves into the folds for more color and flavor.
Bake at 350°F (175°C) for 30–35 minutes, until the top is golden brown and the dough in the folds is fully cooked. If the top starts to brown too quickly, tent the loaf with foil. Serve warm, ideally in the pan for the best spooky presentation, with additional raspberry preserves on the side if you like. This makes a memorable Halloween breakfast, brunch centerpiece, or dessert.
Intestines Bread {Halloween Recipe}
Amber Brady
20
35
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8
Ingredients
- 1 loaf Rhodes White Bread, thawed*
- 4 ounces (113 g) cream cheese, room temperature
- 2 Tbsp granulated sugar
- ⅓ cup (101 g) raspberry preserves
- 1 egg
Instructions
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Place frozen loaf on a greased baking sheet, cover with sprayed plastic wrap, and thaw for about 5 hours at room temperature or overnight in the refrigerator. Preheat oven to 350°F when ready to bake.
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Roll the thawed dough into a large rectangle about 12 inches by 20 inches and 1/4 inch thick. Cut the dough in half lengthwise.
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Beat the cream cheese and sugar until smooth. Spread a thin layer on each strip of dough, leaving a 1/2-inch border on one long edge. Spread raspberry preserves over the cream cheese.
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Roll each strip jelly-roll style into a long log, pinching the seam to seal. Arrange the logs seam-side down in a zig-zag pattern in a parchment-lined 9×5-inch loaf pan.
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Brush the top with the beaten egg and spoon extra raspberry preserves into the folds for added color and flavor.
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Bake for 30–35 minutes until golden and cooked through. Tent with foil if it browns too quickly. Serve warm, ideally in the pan. Enjoy!
Notes
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