French Toast Pockets


prep 1 day       total 1 day 0:15


8 servings



1 loaf Rhodes White Bread, baked, cooled, and sliced into 8 slices (day old)
8 oz. cream cheese, softened
2 tsp. vanilla
6 tbsp. sugar, divided
8 tbsp. coarsely chopped pecans
7 lg. eggs
1 cup milk
1/2 tsp. nutmeg
1 cup crushed corn flakes
1/2 cup shredded coconut

Creamy Caramel Syrup

2 cups 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 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 325 degrees F. Dip bread pockets into egg/milk mixture, then into cornflake/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 (Bread may be stuffed, wrapped and frozen ahead of time). 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.

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