- 1 (4 ounce) package PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 2 eggs, plus
- 2 egg whites
- 5 cups fat-free milk, divided
- 18 slices French baguette, ends trimmed, divided
- 1 (12 ounce) package frozen unsweetened raspberries, divided
- 1 pkg. (4 serving size) JELL-O Vanilla Flavor 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 greased 13×9-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 F.
- Bake 40 min. 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 min. Microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warm. Cut French toast into nine pieces. Serve topped with the custard sauce and raspberries.