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á-2421

Raspberry-Stuffed French Toaste with Custard Sauce

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Ingredients

  • 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

Details

Preparation

Step 1

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.

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