French Toast Pockets Recipe #55190
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!
by Mirj
30 min | 15 min prep
SERVES 4
- 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
- Combine cream cheese, vanilla, chopped pecans and 2 tablespoons of sugar.
- Set aside.
- Combine eggs, milk, nutmeg and 4 tablespoons of 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 a greased griddle.
- Dip the bread pockets into the egg/milk mixture, then press them into corn flake/coconut mixture, coating both sides of each pocket slice.
- Cook until golden on both sides.
- Serve warm with syrup.
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5 stars