FRENCH TOAST POCKETS WITH CREAMY CARAMEL SYRUP
1 loaf Rhodes white bread, baked, cooled, and sliced into 8 pieces (may be baked the day before)
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
Combine cream cheese, vanilla extract, 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 325ÂºF. 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
Creamy Caramel Syrup
2 C. heavy cream
2 C. light Karo syrup
1 C. granulated 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 minutes. Continue
to stir. Remove from heat and serve warm.