RASPBERRY-STUFFED FRENCH TOAST WITH CUSTARD SAUCE

RASPBERRY-STUFFED FRENCH TOAST WITH CUSTARD SAUCE image

Yield 9 Servings

Number Of Ingredients 9

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4 oz. (½ of 8-oz. pkg.) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
½ cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
2 eggs plus 2 egg whites
5 cups fat free milk, divided
1 loaf (1 lb./24 inches) French baguette, ends trimmed, cut into 18 slices, divided
1 pkg. (12 oz.) frozen unsweetened raspberries, divided
1 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling

Steps:

BEAT Neufchantel cheese, sugar, vanilla and cinnamon with electric mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended. ARRANGE 9 of the bread slices in greased 13x9-inch baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour Neufchatel cheese mixture over bread. Let stand 30 min. Preheat oven to 350°F. BAKE 40 min. or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 min. Microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warm. Cut French toast into 9 pieces. Serve topped with custard sauce and raspberries.