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Raspberry-Stuffed French Toast with Custard Sauce

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1/2

cup sugar

tsp. vanilla

tsp. ground cinnamon

whole eggs

egg whites

1-1/4

qt. (5 cups) fat-free milk, divided

loaf French bread (16 oz.), ends trimmed, cut into 18 slices

pkg. (12 oz.) frozen unsweetenedraspberries

pkg. (3.4 oz.) JELL-O Vanilla FlavorInstant Pudding

make it

BEAT first 4 ingredients in large bowl with mixer until well blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.

ARRANGE 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.

HEAT oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warmed.

SPOON pudding over individual servings of French toast; top with berries.

kraft kitchens tips

MAKE AHEAD

Assemble casserole as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 40 to 45 min. or until golden brown. Meanwhile, prepare custard sauce and raspberry mixture. Serve as directed.