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
Ingredients4 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.)