Raspberry-Stuffed French Toast with Custard Sauce

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• 2 tsp. vanilla
• 2 whole eggs
• 2 egg whites
• 1-1/4 qt. (5 cups) fat-free milk, divided
• 1 French bread baguette (1 lb.), ends trimmed, cut into 18 slices and divided
• 1 pkg. (12 oz.) frozen unsweetened raspberries, divided
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1. Beat first 4 ingredients in large bowl with mixer until well blended.
2. Add whole eggs and egg whites, 1 at a time, mixing well after each addition.
3. Gradually beat in 2 cups milk.
4. Arrange 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices.
5. Pour Neufchatel mixture over bread.
6. Let stand 30 min.
7. Heat oven to 350F.
8. Bake French toast 40 min.
9. or until golden brown.
10. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended.
11. Remove from heat; let stand 5 min.
12. Meanwhile, microwave remaining berries in small microwaveable bowl on HIGH 15 to 20 sec.
13. or until warmed.
14. Spoon pudding mixture over individual servings of French toast; top with berries.

cheese, sugar, ground cinnamon, vanilla, eggs, egg whites, milk, bread, raspberries

Taken from www.kraftrecipes.com/recipes/raspberry-stuffed-french-toast-custard-sauce-98061.aspx (may not work)