Stuffed French Toast with Candied Pecans

• Candied Pecans
• 2 qt. pecan halves
• 1 cup dark brown sugar, packed
• 3/4 cup maple syrup
• Cream Cheese Filling
• PHILADELPHIA Original Cream Cheese, softened
• 1-1/3 cups powdered sugar
• 8 each egg yolks
• French Toast
• 16 each whole eggs, lightly beaten
• 1-1/2 qt. milk
• 32 slices pullman white bread slices
• 2 qt. tempura batter mix, prepared

1. Candied Pecans: Combine ingredients; spread onto bottom of parchment paper-lined full-sheet pan (or in paper-lined half-sheet pan for trial recipe).
2. Bake in 350 degrees F standard oven 13 to 15 min.
3. or until nuts are crystallized, stirring every 5 min.
4. Cool completely in pan.
5. Coarsely chop.
6. Cream Cheese Filling: Beat cream cheese, sugar and egg yolks in 6-qt.
7. bowl of mixer fitted with paddle attachment until blended.
8. (Do not overmix.)
9. Stir in nuts.
10. Refrigerate until ready to use.
11. French Toast: Whisk together whole eggs and milk until well blended.
12. Refrigerate until ready to use.
13. Spread #16 scoop of Cream Cheese Filling over each of 16 bread slices (or over each of 4 bread slices for trial recipe) to within 1/4 inch of edges.
14. Cover with remaining bread slices.
15. Cut each sandwich into thirds.
16. For each serving: Heat oil in deep fryer to 350 degrees F. Dip 3 sandwich pieces, 1 at a time, in milk mixture, then in tempura batter.
17. Fry 3 to 4 min.
18. or until golden brown; drain.
19. Serve immediately.

pecans, pecan halves, brown sugar, maple syrup, cream cheese filling, philadelphia original cream cheese, powdered sugar, egg yolks, eggs, milk, bread slices, tempura batter

Taken from www.kraftrecipes.com/recipes/stuffed-french-toast-candied-pecans-124134.aspx (may not work)