Monday, November 14, 2011

Stuffed Raspberry French Toast with Custard Sauce

Yummm... two raspberry posts in a row. :) I made this a few weeks ago for Sunday breakfast and by the time it was done cooking we were almost late for church so I didn't get a very good picture... I have a lot to improve with my blogging but hey I am having fun!  *If you look on the Kraft website you can see their beautiful picture and also a video of the recipe process. :)

Stuffed Raspberry French Toast with Custard Sauce
Recipe from

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 cup  sugar
2 tsp. vanilla
1 tsp.  ground cinnamon
2 whole eggs
2   egg whites
1-1/4 qt. (5 cups) fat-free milk, divided
1 loaf  French bread (16 oz.), ends trimmed, cut into 18 slices
1 pkg. (12 oz.) frozen unsweetened raspberries
1 pkg.  (3.4 oz.) Instant vanilla pudding
 *just a note:  the french bread they use is the long skinny loaf kind not the big fluffy kind you usually use to make garlic bread. I am sure both kinds would work, but you just won't be able to fit as much in the pan. I bought my long skinny loaf at Target.* 
 BEAT first 4 ingredients in large bowl with mixer until well blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.
ARRANGE 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour cream cheese mixture over bread. Let stand 30 min.

*I recommend  flipping the french toast over after 15 min. so each side has a chance to soak. This will help it so that one side isn't soggy and the other dry. :) Also, if you feel you have a lot of excess egg mixture in the pan you may want to transfer your french toast to another pan before baking once again just to reduce the chance of the french toast being soggy. 

HEAT oven to 350°F. Bake French toast 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. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warmed.

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



**Here is another look at this delicious breakfast! So easy and delicious!**

1 comment:

  1. I saw your blog on the OBB facebook comments. This French toast looks amazing!! Yum!