French Toast Pockets

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.