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How to make Raspberry Stuffed French Toast with Custard Sauce?

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Raspberry-Stuffed French Toast with Custard Sauce



Ingredients :


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.)  Vanilla Flavor Instant Pudding

Directions :


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.

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