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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landra310s

posted:3/24/2008

I was a little worried about making this for my 1st Easter Brunch with all the bad comments on here but it turned out great! I used thinly sliced italian bread from the bakery and even the bread on the top stayed moist. i also kept the dish covered with tin foil till it's last 10min of baking, thinking it might help hold in the moisture. Either way it turned out great! I even made the custard sauce which worked great with the recipe. Everyone loved it! The only thing I would change is using 2 bags of frozen raspberries.. one just didn't seem enough to me!

beverqtrhrs

posted:3/5/2008

Great flavor. The first time I made this recipe I bake it, but the bread was soggy on the bottom and crispy on the top. The next time I fix it I used texas toast insted of french bread and fix it in the stove, it worked much better.

aolcese

posted:2/28/2008

the bottom was mushy & soggy, which wouldn't be too bad if the top was too.. but the top was crispy. i recommend keeping the cream cheese mixture, raspberries, & custard, but make 'regular' french toast on the stove with 'regular' bread. maybe then it won't be so soggy

atla01

posted:2/23/2008

This is great! It was a nice change for a Saturday morning breakfast. Raspberries a little tart for my 4yr old.

Londacrigger

posted:2/13/2008

I made this treat for a group of ladies that I meet with every week as a special Valentine's Brunch. It turned out beautifully! It was not too terribly hard, but looked like I was pretty good in the kitchen! :) It tasted wonderful! My husband and kids even enjoyed the leftovers! (I doubled the recipe--works great!)

tmormando

posted:2/11/2008

Apparently, I'm not very bright. I was all about this recipe and I ruined it. Everything was fine until the time I attempted the custard.......I dunno if maybe I bought the wrong kind of pudding(bought the instant sugar free) or if using soy milk was the problem, but it was nasty and it was completely liquid-y.

a cook

posted:1/20/2008

Would use french toast bread instead of baguette -

rsas04

posted:12/23/2007

I made this twice and it was so goooood! I made it with a bag of frozen berries mixed instead once and that was good too. The only thing I didn't like about it was making the custard....only because I lost track of time and it got a bit too thick. Good overall though.

a cook

posted:11/17/2007

A little bland...try spicing it up a bit.

carrie_g

posted:11/4/2007

I use this recipe to impress my co-workers. If we are having a potluck brunch (which happens every month) I pull out one of my easy but fantastic recipes (like this one) and it sends them into orbit.