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Raspberry-Stuffed French Toast with Custard Sauce

Sunday, April 06, 2008
Recipes


Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

1/2 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


Instructions

BEAT Neufchatel 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. Serve topped with the custard sauce and raspberries.




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