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    French Toast Pockets


    Source of Recipe


    internet

    List of Ingredients




    1 loaf Rhodes white bread baked cooled and sliced

    8 oz. softened cream cheese
    6 T. granulated sugar divided
    2 tsp. vanilla extract
    8 T. coarsely chopped pecans
    7 large eggs
    1 C. milk
    1/2 tsp. nutmeg
    1 C. crushed corn flakes
    1/2 C. shredded coconut

    Recipe



    Combine cream cheese, vanilla, chopped pecans and 2 tablespoons sugar. Set aside. Combine eggs, milk, nutmeg and 4 tablespoons 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 tablespoon of cream cheese filling inside of each pocket.

    Preheat lightly greased electric griddle to 325F. 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 Syrup2 C. heavy cream2 C. light Karo syrup1 C. granulated sugar1 C. light brown sugar, packed1/8 tsp. saltCombine all ingredients in a saucepan. Stir over low heat until smooth. Bring to a rolling boil and maintain for 5 minutes. Continue to stir. Remove from heat and serve warm.
 

 

 

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