French Toast Pockets

Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe takes French Toast to a new and nirvanic level. My kids aren't crazy about coconut, so I leave it out, but I have seen adults (and other people's children) just inhale these!

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

What a decadent, company quality breakfast! And easy to make too! Rather than thick white bread, I used two slices of regular white bread for each piece--a sandwich rather than a pocket--this worked just fine. Left out the pecans due to an allergy. Without the nuts, I found it a bit too sweet--next time I'll cut back on the sugar. I felt the coconut added more texture than taste--something i'm likely to use if I have it and not worry if I don't. Having the coating was different and neat! Thanks for a winner Mirj!

helowy March 30, 2007

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