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Raspberry-Stuffed French Toast with Custard Sauce

Prep Time: 15 mins.
Cook Time: 1 hr. 25 mins.
(Total time will vary with appliance and setting.)
Level of Difficulty: Medium


4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, 1/3 Less Fat than cream cheese, softened
1/2 cup sugar
2 tsp vanilla
1 tsp ground cinnamon
2 eggs plus 2 egg whites
5 cups fat-free milk, divided
1 loaf (1 lb./24 inches) French baguette, ends trimmed, cut into 18 slices, divided
1 pkg. (12 oz.) frozen unsweetened raspberries, divided
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling


Beat Neufchatel cheese, 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 greased 13x9-inch baking dish.

Sprinkle with half of the raspberries; top with remaining bread slices.

Pour Neufchatel cheese mixture over bread.

Let stand 30 mins.

Preheat oven to 350 degrees.

Bake 40 mins. or until golden brown.

Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended.

Remove from heat; let stand 5 mins.

Microwave remaining raspberries in small microwavable bowl on High 15-20 sec. or until warm.

Serve topped with the custard sauce and raspberries.

Optional:  Assemble casserole as directed.  Cover and refrigerate several hours or overnight.  When ready to serve, bake, uncovered, at 350 degrees for 40-45 mins. or until golden brown.  Meanwhile, prepare custard sauce.  Serve as directed.

Yield:  9 servings

Serving size:  1 piece

Calories 340; total fat 5g; saturated fat 2.5g; cholesterol 60mg; sodium 570mg; carbohydrate 61g; dietary fiber 3g; sugars 28g; protein 13g; vitamin A 10%DV; vitamin C 4%DV; calcium 20%DV; iron 15%DV.

(This recipe was contributed by an Edward registered dietitian.)


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801 S. Washington, Naperville, IL 60540 • (630) 527-3000

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