French Toast Pockets
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A home-kitchen version of french toast pockets, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 loaf Rhodes white bread, baked, cooled and sliced in pieces (may be baked a day ahead)
- 8 oz. softened cream cheese
- 6 Tbsp. sugar, divided
- 2 tsp. vanilla
- 8 Tbsp. coarsely chopped pecans
- 7 large eggs
- 1 c. milk
- 1 c. crushed cornflakes
- 1/2 tsp. nutmeg
- 1/2 c. shredded coconut
Method
Combine cream cheese, vanilla, pecans and 2 tablespoons sugar. Set aside.
Blend eggs, milk, nutmeg and 4 tablespoons sugar.
Set aside.
Combine cornflakes with coconut and set aside.
Cut through the top and along one side of each bread slice.
Spread a rounded tablespoon of cream cheese filling inside each pocket.
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