Thursday, April 8, 2010

Raspberry-stuffed French Toast with Custard Sauce

from Kraft Foods

Prep time: 20 minutes
Total time: 1 hour 30 minutes
Makes: 7 servings

4 oz (1/2 of 8 oz pkg) Neufchatel or cream cheese, softened
1/3 cup sugar (the original recipe called for 1/2 cup, I didn't miss anything by reducing it)
2 t vanilla
1 t ground cinnamon
3 eggs (original recipe called for 2 whole eggs and 2 egg whites--my frugalness outweighed calorie-cutting)
5 cups skim milk, divided
1 loaf French bread (16 oz), ends trimmed, cut into 14 slices
1 pkg (12 oz) frozen unsweetened raspberries (I used a berry mix)
1 pkg (3.4 oz) vanilla flavor instant pudding.

BEAT first 4 ingredients in large bowl with mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Gradually beat in 2 cups milk.

ARRANGE 7 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray, cover with half the berries and remaining bread slices.  Pour Nuefchatel mixture over bread.  Let stand 30 min.

HEAT oven to 350 degrees F.  Bake French toast 40 minutes or until golden brown.  Towards the end of the cooking time, bring remaining 3 cups of milk just to a boil in saucepan; gradually add dry pudding mix, whisking until well blended.  Remove from heat; let stand 5 minutes.  Meanwhile, microwave remaining raspberries in small microwaveable bowl on high for 20-30 seconds, or until warmed.

SPOON pudding over individual servings of French toast, top with berries.

*Yummy!  Every bit I put on my children's plates disappeared!  My baby at 1 1/2 servings (these are large servings).  My only complaint, I didn't start dinner until late and then didn't realize that the bread had to sit for 30 minutes and then bake for 40 minutes.  We were all very hungry.  Ivan sat in front of the oven just waiting for it to come out until I distracted him--it was adorable.  Very decadent!  This makes a special breakfast (even though we had it for dinner).

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