Raspberry-Stuffed French Toast with Custard Sauce

LuvMySoldier · **Raspberry-Stuffed French Toast with Custard Sauce**

Just thought I'd share this recipe, since we all seem to be on a "french toast kick" lately!!

The photo above is what is on the recipe card I have, but if you go to Krafts' website (where this recipe is from) Raspberry-Stuffed French Toast with Custard Sauce the photo that they show of this recipe looks quite different. On the card I have, it looks like it's made with pancakes, or maybe crepes, instead of French bread, which this recipe calls for. The one above looks more appetizing to me. Also, one persons' comment about this recipe said that they found the custard/pudding to be rather tasteless. So, you may want to tweek it a bit with nutmeg or other spice, or try a different flavor of pudding. (OOO...Keylime might be FABULOUS!!) And...I'm partial to raspberries, but you could easily substitute them with either blueberries or strawberries!!

I can't wait to try this one!!

Here's the recipe:

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 (Or you can substitute with blueberries, I suppose.)
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

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 15to 20 sec. or until warm. Serve topped with the custard sauce and raspberries.

~KRAFT KITCHENS TIPS~

Make Ahead:
Assemble casserole as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 40 to 45 min. or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.