French Toast Pockets

• 8 slices white bread, very thick
• 8 ounces softened cream cheese
• 6 tablespoons sugar, divided
• 2 teaspoons vanilla
• 8 tablespoons coarsely chopped pecans
• 7 large eggs
• 1 cup milk
• 1/2 teaspoon nutmeg
• 1 cup crushed corn flakes
• 1/2 cup shredded coconut

1. Combine cream cheese, vanilla, chopped pecans and 2 tablespoons of sugar.
2. Set aside.
3. Combine eggs, milk, nutmeg and 4 tablespoons of sugar until well blended.
4. Set aside.
5. Combine crushed cornflakes with coconut and set aside.
6. Cut down through the top and along one side of each slice of bread.
7. Spread a generous tablespoon of cream cheese filling inside of each pocket.
8. Preheat a greased griddle.
9. Dip the bread pockets into the egg/milk mixture, then press them into corn flake/coconut mixture, coating both sides of each pocket slice.
10. Cook until golden on both sides.
11. Serve warm with syrup.

white bread, cream cheese, sugar, vanilla, pecans, eggs, milk, nutmeg, corn flakes, shredded coconut

Taken from www.food.com/recipe/french-toast-pockets-55190 (may not work)