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Raspberry-Stuffed French Toast with Custard Sauce

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video 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:
1/21/2007
It was terrible and I made it for company! I guess it's true that you shouldn't try a new recipe for company.
posted:
1/9/2007
I was so excited to make this, but was very disappointed in the end result. I made it for a brunch and it just was not good. I would try the combination again, but I would do the french toast the old fashioned way in a fry pan then I would assemble and serve. The baked version was soggy.
posted:
1/3/2007
I was very excited to make this on Christmas day. However to my dismay, it was absolutely aweful. Nobody ate seconds, and I was very disappointed. I guess it was my fault for trying a new recipe on a holiday. I would not recommend this at all.
posted:
1/3/2007
Made this for brunch, and everyone enjoyed it. Made it the night before so I wouldn't have to prepare in AM, and I thought it turned out great. My kids all had 2nd helpings.
posted:
12/31/2006
I prepared this with the best ingredients, and it looked great. It was very disappointing. Not much flavor.
posted:
12/30/2006
I made this for Christmas breakfast. I made it the night before & heated up that morning. It was excellent & it will be a family tradition from now on. Not too sweet, but sweet enough!
posted:
12/28/2006
I made this for Christmas breakfast for my family. It was a hit! Even my 15 year old picky granddaughter loved it.
posted:
12/27/2006
I made this for a church brunch. Everyone loved it!! The only thing I did differently is I did not use the other slice on top. I thought it would have been too much bread and the tops would not have soaked up the cream cheese mixture. But it was still very good.
posted:
12/27/2006
even the pickiest eater in my family loved it. it was our christmas morning breakfast , there was nothing left
posted:
11/28/2006
I made this along with the frittata and potatoes from the holiday Kraft Magazine for a day-after Thanksgiving brunch. What a hit! It was like a gourmet dish served up easier than ever! Everyone thought I was in the kitchen for hours that morning, when really it took only 15 minutes to prep the night before and then throw in the oven the next morning! Love it!
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