Stuffed French Toast Pockets

STUFFED FRENCH TOAST POCKETS
Adapted by BumbleBeeBoogie

1 loaf of unsliced white bread or thick sliced French toast loaf
8 ounces softened cream cheese
6 tablespoons granulated white sugar, divided
2 teaspoons vanilla extract
8 tablespoons coarsely chopped pecans
7 large eggs
1 cup milk
1 cup crushed corn flakes
1/2 teaspoon freshly ground nutmeg
1/2 cup shredded coconut

In a bowl, blend together the cream cheese, vanilla and 2 tablespoons of sugar; add the pecans. Set aside.

In a bowl, blend together the eggs, milk, nutmeg and 4 tablespoons of sugar; set aside.

In a bowl, combine the crushed cornflakes with the coconut; set aside.

Cut through the top and along one side of each bread slice to form a pocket. Spread a rounded tablespoon of the cream cheese filling inside each bread pocket.

Preheat and lightly butter a griddle at 325 degrees F.

Dip each filled bread pocket into the egg/milk mixture; the press all sides of the bread into the cornflake/coconut mixture until fully coated.

Place the bread pockets on the griddle and cook until golden on each side.

Serve warm with your favorite syrup or topping, if desired.

The stuffed bread pockets may be wrapped and frozen ahead of time. Then thaw and dip and coat the pockets as described above.