Prep Time:15 min |
Total Time: 1 hr 25 min | Makes: 9 servings, one piece each
Ingredients:
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
- 1/2 cup sugar
- 2 tsp. vanilla
- 1 tsp. ground cinnamon
- 2 eggs plus 2 egg whites
- 5 cups fat-free milk, divided
- 1 loaf (1 lb./24 inches) French baguette, ends trimmed, cut into 18 slices, divided
- 1 pkg. (12 oz.) frozen unsweetened raspberries, divided
- 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
BEAT Neufchatel, sugar, vanilla and cinnamon with electric mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended.
ARRANGE 9 of the bread slices in greased 13x9-inch baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour Neufchatel cheese mixture over bread. Let stand 30 min. Preheat oven to 350°F.
BAKE 40 min. or until 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 to 20 sec. or until warm. Serve topped with the custard sauce and raspberries.
