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Raspberry Stuffed French Toast


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  • 4 oz Philadelphia Neufchatel cheese
  • 1/2 cup sugar
  • 2 t vanilla
  • 1 t cinnamon
  • 2 eggs plus 2 egg whites
  • 5 cups milk, divided
  • 1 loaf French baguette, but into 18 slices
  • 12oz pkg frozen raspberries, divided
  • 1 pkg vanilla instant pudding



Step 1

Beat neufchatel cheese, sugar, vanilla and cinnamon with mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups milk, beating until well blended. Arrange 9 of bread slices in greasted 13x9 baking dish. Sprinkle with half the raspberries; top with other 9 bread slices. Pour cheese mixture over bread. Let stand 30 minutes and preheat oven to 350. Bake 40 minutes or until golden brown. Bring 3 cups milk just to boil in saucepan, gradually add dry pudding mix, whisking until well blended. Remove from heat, let stand 5 minutes. Microwave rest of raspberries in bowl for 15-20 seconds or until warm. Cut French Toast into 9 pieces. Serve topped with custard and raspberries.

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