Sunday, March 25, 2007

Raspberry-Stuffed French Toast

4 oz. Neufchatel Cheese (1/3 less fat cream cheese), softened
1/2 c. sugar
2 t. vanilla
1 t. ground cinnamon
2 eggs, plus 2 egg whites
5 cups fat free milk, divided
1 loaf (ends trimmed off) French baguette, cut into 18 slices
1 pkg. frozen unsweetened raspberries
1 pkg. (4-serving size) Vanilla Instant Pudding Mix

  • 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 of the milk, beating until well blended.
  • Arrange 9 of the bread slices in a greased 13x9 inch baking dish. Sprinkle with half of the raspberries, top with remaining bread slices. Pour wet mixture over bread. Let stand 30 minutes. Preheat oven to 350 degrees.
  • Bake 40 minutes or until golden brown. Meanwhile, bring remaining 3 cups of milk just to boiling in a saucepan, gradually add the dry pudding mix, whisking until well blended. Remove from heat, let stand 5 minutes. Microwave remaining berries in small microwaveable bowl in high 15-20 seconds or until warm. Serve French Toast topped with custard sauce and raspberries.
Makes 9 servings.

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