• 125 g (1/2 of 250-g. pkg.)  Light Cream Cheese Spread, softened
  • 1/2 cup sugar
  • 2 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 2 eggs plus 2 egg whites
  • 5 cups skim milk, divided
  • 1 loaf (1 lb./24 inches) French baguette, ends trimmed, cut into 18 slices, divided
  • 1 pkg. (300 g) frozen Ontario raspberries, divided
  • 1 pkg. (4-serving size) Vanilla Instant Pudding
  • Fresh Raspberries for topping



  1. Beat cream cheese spread, 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.
  2. Arrange 9 of the bread slices in greased 13x9-inch baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour cream cheese mixture over bread. Let stand 30 min. Preheat oven to 350°F.
  3. 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. Serve topped with the custard sauce and raspberries.