Sunday, November 23, 2008

Raspberry Stuffed French Toast with Custard Sauce

Prep time: 15 min l Bake time: 40 min l Total time: 1 hr 25 min l Servings: 9

4 oz fat free cream cheese
1/2 cup sugar
2 tsp vanilla
1 tsp ground cinnamon
2 eggs plus 2 egg whites
5 cups fat free milk
1 loaf french baguette, ends trimmed, cut into 18 slices
12 oz frozen unsweetened raspberries
1 pkg (4 serving size) sugar free vanilla instant pudding

1. Beat cream cheese, sugar, vanilla and cinnamon with electric mixer until well blended. Add
eggs and egg whites, one at a time, mixing will after each addition. Gradually add 2 cups of
the milk, beating until well blended.
2. Arrange 9 of the bread slices in greased 13x9 baking dish. Sprinkle with half of the rasp-
berries; top with remaining bread slices. Pour cream cheese mixture over bread. Let stand
30 min. Preheat oven to 350*.
3. Bake 40 min or utnil golden brown. Meanwhile, bring remaining 3 cups 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
15-20 sec or until warm (or on low heat on stove). Cut French toast into 9 pieces. Serve
topped with the custard sauce and raspberries.

Make-ahead: Assemble dish as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350* for 40-45 min or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.

We usually have this as brunch around Valentines day.

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