Beat cream 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 1 cup of the milk, beating until well blended.
Dip bread in cream cheese mixture.
Arrange half of bread slices in greased baking dish.
Sprinkle with half of the raspberries; top with remaining bread slices.
Let stand 30 minutes. Bake at 350 for 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 in small microwaveable bowl 15 to 20 seconds or until warm.
Serve topped with the custard sauce and raspberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (312g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 146 (39%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 292.1mg||90 %|
|Sodium 4040.6mg||139 %|
|Potassium 423.7mg||11 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 32.4g|
|Protein 23.1g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 374
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