Recipe for cooking french toast pockets

Breakfast Recipes :: Waffles, Pancakes and French Toast

French Toast Pockets

1 loaf Rhodes white bread, baked, cooled, and
    sliced into 8 pieces (may be baked the day before)
8 oz. softened cream cheese
6 Tbsp. sugar, divided
2 tsp. vanilla extract or flavoring
8 Tbsp. coarsely chopped pecans
7 lrg. eggs
1 c. milk
1/2 tsp. nutmeg
1 c. crushed corn flakes
1/2 c. shredded coconut

Combine cream cheese, vanilla extract or flavoring, chopped pecans and 2 Tbsp. sugar. Set aside.

Combine eggs, milk, nutmeg and 4 Tbsp. sugar until well blended. Set aside.

Combine crushed cornflakes with coconut and set aside.

Cut down through the top and along one side of each slice of bread. Spread a generous Tbsp. of cream cheese filling inside of each pocket.

Preheat lightly greased electric griddle to 325 degrees F.

Dip bread pockets into egg/milk mixture, then press them into corn flake/coconut mixture, coating both sides of each pocket slice.

Cook until golden on both sides. Serve warm with Creamy Caramel Syrup. (Bread may be stuffed, wrapped, and frozen ahead of time.)

Creamy Caramel Syrup
2 c. heavy cream
2 c. light Karo syrup
1 c. sugar
1 c. light brown sugar, packed
1/8 tsp. salt

Combine all ingredients in a saucepan. Stir over low heat until smooth. Bring to a rolling boil and maintain for 5 mins.. Continue to stir. Remove from heat and serve warm.