Watch as Michele makes a delicious raspberry-stuffed French toast recipe. Using JELL-O pudding as a custard these breakfast treats are easy and sure to please!
prep time
15 min
time
1 hr 25 min
servings
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
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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.
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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.
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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.
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SPOON pudding over individual servings of French toast; top with berries.
average rating
(62)
