Raspberry Stuffed French Toast With Custard Sauce

4 oz cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
2 eggs plus 2 egg whites
5 cups milk, divided
1 loaf French baguette, ends trimmed, cut into 18 slices. divided
12 oz frozen unsweetened raspberries, divided
1 pkg (4 serving size) vanilla flavored instant pudding

Beat cheese, sugar, vanilla and cinnamon with 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.
Arrange 9 of the bread slices in greased 13"x9" baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour cheese mixture over bread. Let stand 30 minutes. Preheat oven to 350*.
Bake 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 microwavable bowl on high 15-20 seconds or until warm. Cut French toast into 9 pieces. Serve topped with the custard sauce and raspberries.

Make-Ahead:
Assemble dish as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350* for 40-45 minutes or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.