French Toast Pockets Recipe

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Type: French Toast Pockets Free Cooking Recipe – Breakfast

the best!

Ingredients / Directions
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(s) milk
1/2 teaspoon nutneg
1 cup(s) crushed corn flakes
1/2 cup(s) shredded coconut 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.)

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