Raspberry-Stuffed French Toaste with Custard Sauce
- 125 g (1/2 of 250g pkg.) Philadelphia Light Cream Cheese Spread
- ½ cup sugar
- 2 tsp vanilla
- 1 tsp ground cinnamon
- 2 eggs plus 2 egg whites
- 5 cups skim milk, divided
- 1 loaf French baguette, ends trimmed, cut into 18 pieces, divided
- 1 pkg. (300g) frozen unsweetened raspberries, divided
- 1 pkg. (4 serving size) vanilla instant pudding
Beat cream cheese spread, sugar, vanilla and cinnamon with electric mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended. Arrange 9 of the bread slices in a greased 13 x 9 inch baking pan. Sprinkle with ½ of the raspberries; top with remaining bread slices. Pour cream cheese mixture over bread. Let stand 30 minutes. Preheat oven to 350. Bake 40 minutes or until golden brown. Meanwhile, bring remaining 3 cups milk to a boil in a saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat, let stand 5 minutes. Microwave remaining raspberries on high for 15-20 seconds or until warm. Cut French toast into 9 pieces. Serve topped with the custard sauce and raspberries.
Make ahead: Assemble French toast as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake uncovered at 350 for 40-45 minutes or until golden brown. Meanwhile prepare custard sauce. Serve as directed.