Raspberry Stuffed French Toast

Since this is french toast, I think it counts as my recipe for eggs..... right?  Besides cooking with eggs, we like them scrambled with all the fixins, bacon, cheese, diced tomatoes, and peppers. But, here's a french toast we love, and eat on special days, like Easter Sunday!

4 oz. neufchatel cheese, soften (like cream cheese, less fat)

1/2 c. sugar

2 t. vanilla

1 t. cinnamon

2 eggs, plus 2 egg whites

5 cups fat free milk, divided

1 loaf french baguette, cut into about 18 slices

1 pkg (12 oz.) frozen raspberries, divided

1 pkg. (4 serving size) vanilla pudding/instant pudding 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 a greased 13 x 9 inch pan. Sprinkle with half the raspberries, top with remaining bread slices.  Pour cheese mixture over bread, let stand 30 minutes. Preheat oven to 350 degrees.

Bake 40 minutes 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 minutes.  Microwave remaining raspberries until just warm.  Serve toast topped with custard sauce and raspberries.

If you want you can make ahead of time, cover and refrigerate several hours or overnight.  When ready to serve, bake uncovered at 350 for 40-45 minutes or until golden brown. Prepare sauce while it is baking.

It is delish, and very Spring appropriate!