Raspberry-Stuffed French Toast with Custard Sauce

Raspberry-Stuffed French Toast with Custard Sauce

(Kraft has a video on their website for this recipe)

prep time: 15 min
total time: 1 hr 25 min
makes: Makes 9 servings

What You Need!

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
2 whole eggs
2 egg whites
1-1/4 qt. (5 cups) fat-free milk, divided
1 loaf French bread (16 oz.), ends trimmed, cut into 18 slices
1 pkg. (12 oz.) frozen unsweetened raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding


Make It!:

BEAT first 4 ingredients in large bowl with mixer until well blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.
ARRANGE 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.
HEAT oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warmed.
SPOON pudding over individual servings of French toast; top with berries.

From Kraft