Raspberry-Stuffed French Toast with Custard Sauce

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video by: kraft

Creamy layers of lusciousness with Neufchatel and sweet berries make this a smart way to celebrate another kind of French revolution.

time

prep:

15 min

total:

1 hr 25 min

servings

total:

9 servings

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1/2

cup sugar

tsp. vanilla

tsp. ground cinnamon

whole eggs

egg whites

1-1/4

qt. (5 cups) fat-free milk, divided

loaf French bread baguette (16 oz.), ends trimmed, cut into 18 slices

pkg. (12 oz.) frozen unsweetened raspberries, divided

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Make It

BEAT first 4 ingredients in large bowl with mixer until 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 2 min. until blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or just until warmed.

SPOON pudding over individual servings of French toast; top with berries.

Kraft Kitchens Tips

Make Ahead

Assemble casserole as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, in 350°F oven 40 to 45 min. or until golden brown. Meanwhile, prepare custard sauce and raspberry mixture. Serve as directed.

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a cook

posted:5/10/2013

have made this for overnight guests and it was so loved by all that it is always requested when anyone visits. It is so popular they take pictures of them eating it to text others not there to make them envious.

a cook

posted:9/3/2012

it looks awesome!!!!

a cook

posted:1/15/2012

Based on previous reviews, I made some changes. I used 6 oz of cream cheese, and reduced milk in the first mixture to 1 cup. To the custard mix, I added 1/2 tsp of lemon extract. I prepared it the night before. Upon removing from frig the next morning, I flipped the french toasts. Let sit for 30 minutes, then baked for about 45 min. Results: Still soggy on the bottom, dry on the top. Not enough cream cheesy flavor for me. Looks NOTHING like the photo, The cinnamon gives it a brown look. The light lemon flavor was a nice touch in the custard. I will not be making this again.

pattyshaw

posted:1/2/2012

I took advantage of the advice posted by hmcauliffe76 on 2/15/2009 and flipped the stuffed toast while soaking and baking. I also used the advice to switch pans and used a pizza stone being careful to have all the raspberries tucked inside. I was able to easily flip during baking. I had an overly wide loaf of French bread which yielded 6 large servings. Another option for serving is to sprinkle with confectioners server and then serve with hot maple syrup on the side.

BarbaraFaust

posted:4/7/2011

This recipe looked like a professional made it. I thought it would be too sweet but it wasn't. I just did not really like it. It was easy to make but it just lacked something.

engrtech

posted:3/25/2011

Too sweet for me

kameko

posted:12/16/2010

I used strawberries instead of raspberries to keep everyone happy and the flavor was quite delish. However, I think I missed something because the cheese mixture became this solid greyish brown gel surrounding the toast and it looked absolutely disgusting.. so maybe you're suppose to drain the excess before baking? The tops also were way too crunchy so next time I'll only do one layer or cut the bread MUCH thinner next time. But there will surely be a next time!

ntibbetts

posted:5/10/2010

My 7-year-old daughter and I made this for dinner tonight! Everyone in our family really enjoyed this and thought it was great! We will make this again. I like how you can make it ahead and stick in the fridge until you are ready to serve. The only negative thing I have to say is that the custard topping is WAY more than you will need, but I'm sure I'll find some way to use it up!

a cook

posted:9/12/2009

didnt turn out good. very disappointed

suzelane02

posted:7/29/2009

i made this for a baby shower brunch and it came out wonderfully. so well in fact i have been asked to make it again for another baby shower brunch.. It's so easy and delicious.