Raspberry-Stuffed French Toast with Custard Sauce
(from kintyre’s recipe box)
Source: http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=bytype&u2=1*&u3=**10*272&wf=9&recipe_id=95161 (from RecipeThing user ganzelini)
Prep time: 15 minutes
Cook time: 85 minutes
Serves 9 people
Categories: breakfast, desert, not tried
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
Directions
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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.
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ARRANGE 9 of the bread slices in greased 13×9-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.
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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.