Shelly's Recipe

FRENCH TOAST POCKETS

Category: French Toast

1 loaf frozen white bread, baked, cooled, & sliced into 8 slices (day old)
8 oz cream cheese, softened
2 tsp vanilla
6 tbsp sugar, divided
8 tbsp coarsely chopped pecans
7 large eggs
1 cup milk
1/2 tsp nutmeg
1 cup crushed corn flakes
1/2 cup shredded coconut

Creamy Caramel Syrup
2 cups of heavy cream
2 cups light Karo syrup
1 cup granulated sugar
1 cup light brown sugar, packed
1/8 tsp salt

Combine cream cheese, vanilla, 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. Dip bread pockets into egg/milk mixture, then into corn flake/coconut mixture. Coat both sides of each pocket slice. Cook until golden on both sides and each slice is warmed through. Serve warm with Creamy Caramel Syrup.

Creamy Caramel Syrup: Combine 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. (Bread may be stuffed, wrapped, and frozen ahead of time.)