Breakfast and Brunch Recipes
French Toast Pockets
Stuff this French toast with yummy cream cheese and pecans and prepare for rave reviews.
Prep: 15 min | Bake: 7 min | Yield: 8 servings
Ingredients
French Toast
- 1 Loaf Rhodes™ White Bread, baked, cooled, and sliced into 8 slices (day old)
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 6 tablespoons granulated sugar, divided
- 1/2 cup coarsely chopped pecans
- 7 large eggs
- 1 cup milk
- 1/2 teaspoon nutmeg
- 1 cup crushed corn flakes
- 1/2 cup shredded coconut
Creamy Caramel Syrup
- 2 cups heavy cream
- 2 cups light Karo syrup
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/8 teaspoon salt
Instructions
French Toast
- Combine cream cheese, vanilla extract, 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.
- Heat lightly greased electric griddle to 325 degrees F.
- 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.)
Creamy Caramel Syrup
- Combine all ingredients in a saucepan. Stir over low heat until smooth. Bring to a rolling boil and maintain for 5 minutes. Continue to stir.
- Remove from heat and serve warm.
Attribution
Recipe and photo used with permission from:
Rhodes Bake-N-Serv