Did you catch the Royal Wedding?
It was so beautiful!
I have to agree with some friends' facebook comments: how awesome to have a day to celebrate the marriage of one man and one woman! Love it!
And that cake...wow!
Of course, I really don't think it's quite as beautiful as Amanda's Royal Wedding Cake over at I am Baker! Wish I could have scored myself a piece of that beauty!
Isn't she talented? I love those roses!
I didn't attempt a wedding cake, but this Stuffed French Toast is a little royal treat we enjoyed at our Easter brunch.
It felt even more royal reheated with a cup of tea!
Raspberry Stuffed French Toast with Custard Sauce
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 (16 oz.), ends trimmed, cut into 18 slices
1 pkg. (12 oz.) frozen unsweetened raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
BEAT first 4 ingredients in large bowl with mixer until well 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 until well blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or until warmed.
SPOON pudding over individual servings of French toast; top with berries.
Assemble casserole as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 40 to 45 min. or until golden brown. Meanwhile, prepare custard sauce and raspberry mixture. Serve as directed.
What ROYAL treat did you enjoy today?