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Raspberry-Stuffed French Toast with Custard Sauce 

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prep time
15 min
total time
1 hr 25 min
makes
9 servings, 1 piece (120 g) and 1/3 cup (75 mL) custard sauce each

Ingredients:

  • 125 g (1/2 of 250-g. pkg.) Philadelphia Light Cream Cheese Spread, softened
  • 1/2 cup sugar
  • 2 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 2  eggs plus 2 egg whites
  • 5 cups skim milk, divided
  • 1 loaf (1 lb./24 inches) French baguette, ends trimmed, cut into 18 slices, divided
  • 1 pkg. (300 g) frozen unsweetened raspberries, divided
  • 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

  • BEAT first 4 ingredients with electric mixer until well blended. Add eggs and egg whites, 1 at a time, mixing well after each addition. Gradually add 2 cups milk, beating until well blended.
  • ARRANGE 9 bread slices in 13x9-inch baking dish sprayed with cooking spray. Sprinkle with half the raspberries; top with remaining bread slices. Pour cream cheese mixture over bread. Let stand 30 min. Preheat oven to 350°F.
  • BAKE 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 min. Microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warm. Serve French toast topped with custard sauce and raspberries.

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