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Raspberry-Stuffed French Toast with Custard Sauce

Raspberry-Stuffed French Toast with Custard Sauce recipe
photo by:kraft
With Neufchatel and sweet raspberries, the creamy layers of lusciousness make this French toast a particularly elegant way to welcome Sunday morning.
time
prep:
15 min
total:
1 hr 25 min
servings
total:
9 servings
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posted:
11/13/2006
I agree that the slices need to be thinner. Made it according to the directions and there was way too much liquid. After baking, there was about 1/4" liquid sitting in the casserole dish. I took each of the 9 pieces out and bake a little longer on a cookie sheet but then the tops were too dry. Next time I make this, and I will b/c the flavor was good, I will make the slices thinner and add more than called for so soak up all the liquid and so that it can get up to the top layer of bread.
posted:
10/15/2006
Hi I made this recipe a couple of times, but I always use blueberries, it is really good and my family loves it!
posted:
9/26/2006
Served this at Sunday brunch. Turned out very well, though instead of cutting the baguette into only 18 slices (which I thought were too thick) I sliced those in half and is came out perfectly! Thicker slices would've required a Much deeper baking dish. Also, this being lowfat made it more appealing to many of my guests.
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