6 January, 2016
Raspberry-Stuffed French Toast With Custard Sauce
4 oz. (1/2 of 8 oz. package) PHILADELPHIA Neufchatel Cheese, softened
½ cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
2 whole eggs
2 egg whites
1 ¼ quart (5 cups) fat-free milk, divided
1 loaf French bread baguette (16 oz.), ends trimmed, cut into 18 slices
1 package (12 oz.) frozen unsweetened raspberries, divided
1 package (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
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 13×9-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°. 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.