Want a stuffed French toast recipe that’s delicious and easy to make? Try our Hot Springs bed and breakfast‘s Raspberry Stuffed French Toast with Custard Sauce:
4 oz. (1/2 of 8 oz. Pkg.) Philadelphia Neufchatel Cheese, softened
½ 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 and Pie Filling
Beat Neufchatel 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 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 degrees. Bake 40 minutes or until golden brown.
Meanwhile, bring remaining 3 cups milk just to boil in saucepan (stirring constantly); gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 minutes. Microwave remaining raspberries in small microwaveable bowl on high 15 to 20 seconds or until warm. Cut French toast into 9 pieces. Serve topped with the custard sauce and raspberries.
This dish can also be made the night before: Assemble dish as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake uncovered at 350 degrees F for 40 to 45 minutes or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.
We hope you enjoy it as much as our guests do!