4 oz Neufchatel Cheese (1/3 less fat cream cheese)
1/2 c sugar
2 tsp vanilla
1 tsp ground cinnamon
2 eggs plus 2 egg whites
5 cups fat free milk divided
1 French Baguette, ends trimmed cut into 20 slices
1 pkg (12 oz) frozen unsweetened raspberries (I didn't use them all)
1 pkg (4 serving size) vanilla flavored instant pudding
First: Beat cream cheese 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 milk, beating until well blended.
Second: Arrange the baguettes in a greased 9x13 baking dish (my baguette was really skinny and so all 20 pieces fit, if your is bigger you may not get quite as many pieces in it) Sprinkle the frozen raspberries on top. Pour cream cheese mix on the bread. Let stand for 30 minutes. Preheat oven to 350.
Third: Bake for 40 minutes or until golden brown. Meanwhile bring remaining 3 cups of milk just to a boil in a saucepan; gradually add the dry pudding, whisking well until blended. Remove from heat; let stand for 5 minutes.
To serve: Cut french toast into serving slices. Serve topped with the custard sauce and any extra raspberries you may have.
To make this ahead of time assemble everything as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake uncovered at 350 for 40-45 minutes, prepare custard sauce and serve as directed.
No comments:
Post a Comment