Raspberry-Stuffed French Toast with Custard Sauce

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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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screwdestiny

posted:7/18/2009

This was a really good recipe, but it didn't come out quite looking like the picture. It was pretty hard to fit all the toasts into the pan (the French bread they used must have been tiny!), and some of it came out a little bit soggy, some of it a little bit dry. But overall it was a good recipe, and I'll probably make it again and just try to tweak a few things.

KVchairez

posted:3/10/2009

Not as much raspberry sauce

a cook

posted:2/21/2009

Very Bland! I read and made changes that the other reviews suggested. They did not turn out soggy because I did not put the whole mixture on bread. I was disappointed because the taste was too bland.

hmcauliffe76

posted:2/15/2009

So after reading everyone's reviews, here is what I did and I think it turned out great. It took some more time but I think it was worth it. Instead of soaking for a straight 30 mins, I did 15 min and then flipped them over and soaked the other side for 15 min. Then I transferred them to a different baking dish and discarded the leftover sauce. I also cooked one side for 20 min and then flipped and cooked other side 20 min . Think this really solved the top being too dry and the bottom being too mushy. I used a pam spray on my baking dish which still caused them to stick so next time I will use butter, they didn't look real pretty but tasted amazing. Next time I am going to add a little sugar to my berries to sweeten them up some cause the kids thought they were too tart. All in all I will make this again in the near future.

momof2gs

posted:2/5/2009

I soak the bread with the mixture it comes out much better. My husband and kids ask for this on the weekends all the time!!!

kelly4rn

posted:2/4/2009

I tried it with Texas Toast over a skillet. To moist for French Toast. Kids did not enjoy it.

hallfamily54321

posted:5/7/2008

This was an awesome brunch item! Im not sure why so many people had problems with it, but I didnt use the entire custard sauce so it didnt get soggy. I thought it was flavorful and very very yummy! Im making it for Mothers Day!

gourmand54

posted:5/1/2008

I WILL make this french toast, and can't imagine it wouldn't taste delicious. I love stuffed french toast :-) especially with vanilla sauce. I just question the ingrediants vs instructions...boil milk for INSTANT pudding?

LizMcMullen

posted:4/12/2008

Well this definatly did not turn out the way I expected. I let the bread sit in the liquid for a half an hour then drained the pan of most of the liquid before putting it in the oven. I thought, this way the bottom of the bread would not be soggy. Well it still was a soggy mess, I am thoroughly dissapointed. We really didn't enjoy this recipe, if I do make it again, I will pan fry it like another review suggested.

cet080808

posted:3/28/2008

I made this a few months back and even my dad who is hard to please loved this dish. I will be making it again very soon!