French Toast Pockets
Ingredients
At a glance
Breakfast - Brunch
Serves
0
1 loaf Rhodes white bread, baked, cooled, & sliced into 8 slices (day old)
8 ounces softened cream cheese
2 teaspoons vanilla
6 tablespoons sugar, divided
8 tablespoons coarsely chopped pecans
7 large eggs
1 cup milk
1/2 teaspoon nutneg
1 cup crushed corn flakes
1/2 cup shredded coconut
8 ounces softened cream cheese
2 teaspoons vanilla
6 tablespoons sugar, divided
8 tablespoons coarsely chopped pecans
7 large eggs
1 cup milk
1/2 teaspoon nutneg
1 cup crushed corn flakes
1/2 cup shredded coconut
Methods/steps
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 325oF
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
(Bread may be stuffed, wrapped, and frozen ahead of time
)
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 325oF
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
(Bread may be stuffed, wrapped, and frozen ahead of time
)
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