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  • Raspberry-Stuffed French Toast with Custard Sauce

Raspberry-Stuffed French Toast with Custard Sauce

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Raspberry-Stuffed French Toast with Custard Sauce is rated 3.3076923076923075 out of 5 by 65.
Prep Time
15
min.
Total Time
1
hr.
25
min.
Servings

9 servings

It's hard to believe raspberry-stuffed French toast can be a Healthy Living recipe. It's even harder to believe how easy it is—but this video proves it!

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 9 servings

Healthy Living

  • Low fat
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 4 Carb Choice

Diet Exchange

  • 3-1/2 Starch
  • 1/2 Fruit
  • 1 Fat

Nutrition Bonus

Delight your family and guests with this delicious low-fat brunch dish.

Nutritional Information

Serving Size 9 servings
AMOUNT PER SERVING
Calories 340
Total fat 5g
Saturated fat 2.5g
Cholesterol 55mg
Sodium 560mg
Carbohydrate 60g
Dietary fiber 3g
Sugars 28g
Protein 13g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Based on previous reviews, I made some changes. 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.
Date published: 2012-01-15
Rated 4 out of 5 by from I was a little worried about making this for my 1st Easter Brunch with all the bad comments on here... 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!
Date published: 2008-03-24
Rated 3 out of 5 by from I agree that the slices need to be thinner. 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.
Date published: 2006-11-13
Rated 3 out of 5 by from I took advantage of the advice posted by hmcauliffe76 on 2/15/2009 and flipped the stuffed toast... 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.
Date published: 2012-01-02
Rated 3 out of 5 by from I used strawberries instead of raspberries to keep everyone happy and the flavor was quite delish. 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!
Date published: 2010-12-16
Rated 4 out of 5 by from So after reading everyone's reviews, here is what I did and I think it turned out great. 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.
Date published: 2009-02-16
Rated 2 out of 5 by from Well this definatly did not turn out the way I expected. 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.
Date published: 2008-04-12
Rated 4 out of 5 by from My 7-year-old daughter and I made this for dinner tonight! 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!
Date published: 2010-05-10
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