Raspberry Stuffed French Toast with Vanilla Custard

Not my recipe...recipe found HERE

• 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

• 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.