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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.
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