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Breakfast/brunch

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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What You Need

4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2
cup  sugar
2
tsp.  vanilla
1
tsp.  ground cinnamon
2
whole  eggs
2
 egg whites
1-1/4
qt.  (5 cups) fat-free milk, divided
1
loaf  French bread baguette (16 oz.), ends trimmed, cut into 18 slices
1
pkg.  (12 oz.) frozen unsweetened raspberries, divided
1
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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