I love breakfast! If I skip breakfast it is definitely going to be a bad day at my house, just ask my kids! Sometimes we get into a rut though. I decided it was time to break that when I made the French Toast Pockets this week. My family loves stuffed french toast. I've never made it for them though so this was a first. The recipe looks a little complicated but it's really not. I loved the crunchy crust and my daughters tried to lick the creamy caramel syrup off the plates. Here's what you need for the French Toast Pockets. The syrup recipe is at the end.

Ingredients:

• 1 Loaf Rhodes White Bread, baked, cooled & sliced into 8 slices (day old)
• 8 ounces cream cheese, softened
• 2 teaspoons vanilla
• 6 Tablespoons sugar, divided
• ½ cup coarsely chopped pecans
• 7 large eggs
• 1 cup milk
• ½ teaspoon nutmeg
• 1 cup crushed corn flakes
• ½ cup shredded coconut

Combine cream cheese, vanilla, chopped pecans (I used Macadamia nuts since I had those on hand), and 2 tablespoons of sugar. Set aside.

Combine eggs, milk, nutmeg (I used pumpkin pie spice mix) 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. I found that it was easier to do this as I was cutting the slices instead of after. I'd make the pocket and then cut off the slice.

Spread a generous tablespoon of cream cheese filling inside each pocket.

Preheat lightly greased electric griddle to 325 degrees F. I don't have a griddle so I just used a regular frying pan. 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.

Creamy Caramel Syrup

Ingredients:

• 2 cups heavy cream
• 2 cups light Karo syrup
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1/8 teaspoon salt

Combine all ingredients in a saucepan. Stir over low heat until smooth.

Notice how much room is left at the top of pot. When this starts to boil, it foams. Make sure you use a big pot like this one:

Bring to a rolling boil and maintain for 5 minutes. Continue to stir.  Remove from heat and serve warm.

The next time I make this recipe I'll make sure to make the syrup first, use a large pot and then make the french toast. This recipe is incredibly versatile. You could substitute berries for the nuts or use a fruit syrup. It's a great way to start off the day!

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