French Toast Pockets

• 1 loaf Rhodes White Bread, baked, cooled, and sliced into 8 slices (day old)
• 8 ounces cream cheese, softened
• 2 teaspoons vanilla
• 6 tablespoons sugar, divided
• 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
• Creamy Caramel Syrup:
• 2 cups heavy cream
• 2 cups light Karo syrup
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1/8 teaspoon salt

1. 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 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.

bread, cream cheese, vanilla, sugar, pecans, eggs, milk, nutmeg, corn flakes, shredded coconut, caramel syrup, heavy cream, light karo syrup, sugar, light brown sugar, salt

Taken from www.epicurious.com/recipes/member/views/french-toast-pockets-1268843 (may not work)