Raspberry-Stuffed French Toast with Custard Sauce

1. 1

   Beat first 4 ingredients with electric mixer until well blended.

2. 2

   Add eggs and egg whites, 1 at a time, mixing well after each addition.

3. 3

   Gradually add 2 cups milk, beating until well blended.

4. 4

   Arrange 9 bread slices in 13x9-inch baking dish sprayed with cooking spray.

5. 5

   Sprinkle with half the raspberries; top with remaining bread slices.

6. 6

   Pour cream cheese mixture over bread.

7. 7

   Let stand 30 min.

8. 8

   Preheat oven to 350F.

9. 9

   Bake 40 min.

10. 10

    or until golden brown.

11. 11

    Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended.

12. 12

    Remove from heat; let stand 5 min.

13. 13

    Microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec.

14. 14

    or until warm.

15. 15

    Serve French toast topped with custard sauce and raspberries.

* Per serving · 4 servings · Values may vary.