Prep Time: 15 min.

Bake Time: 40-50 minutes

Servings: 8

Difficulty: Beginner

 These sweet French toast pockets are filled with pecans and cream cheese make breakfast amazing especially when topped with creamy caramel syrup.

Ingredients

1 loaf Rhodes White Bread, baked, cooled. & sliced into 8 slices (day old)
8 ounces cream cheese, softened
2 teaspoons vanilla
6 tablespoons sugar, divided
½ cup coarsely chopped pecans
7 large eggs
1 cup milk
½ teaspoon nutmeg
1 ½ cups crushed com flakes
1 cup shredded coconut

Creamy Caramel Syrup:
1 cup heavy cream
1 cup light Karo syrup
½ cup granulated sugar
½ cup light brown sugar, packed
⅛ teaspoon salt

Instructions

1. Combine cream cheese, vanilla, chopped pecans and 2 tablespoons sugar. Set aside.
2. Combine eggs, milk, nutmeg and 4 tablespoons sugar until well blended. Set aside.
3. Combine crushed cornflakes with coconut and set aside.
4. Cut down through the top and along one side of each slice of bread.
5. Spread a generous tablespoon of cream cheese filling inside of each pocket.
6. Preheat lightly greased electric griddle to 325°F.
7. Dip bread pockets into egg/milk mixture, then into corn flake/coconut mixture. Coat both sides of each pocket slice.
8. 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.