Raspberry Stuffed French Toast with Custard Sauce

what you need

4

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

1/2

cup  sugar

2

tsp.  vanilla

1

tsp.  ground cinnamon

2

whole  eggs

2

 egg whites

1-1/4

qt.  (5 cups) fat-free milk, divided

1

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

1

pkg.  (12 oz.) frozen unsweetened raspberries, divided

1

pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

make it

BEAT first 4 ingredients in large bowl with mixer until 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 2 min. until blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or just until warmed.

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