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Wed, Aug 24 2011 post by admin

French Toast Pockets

Guest blogger Erin of A Review and Giveaway loves breakfast! Don't you too? If you've been looking for something special to shake up your morning routine, then take a look at these deli...

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.

 

 

Make your morning different with these French Toast Pockets.

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

 

 

Make your morning different with these French Toast Pockets.

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

 

 

Make your morning different with these French Toast Pockets.

Combine eggs, milk, nutmeg (I used pumpkin pie spice mix) and 4 tablespoons sugar until well blended. Set aside.

 

 

Make your morning different with these French Toast Pockets.

Combine crushed cornflakes with coconut and set aside.

 

 

Make your morning different with these French Toast Pockets.

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.

 

 

Make your morning different with these French Toast Pockets.

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

 

 

Make your morning different with these French Toast Pockets.

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.

 

 

Make your morning different with these French Toast Pockets.

Cook until golden on both sides and each slice is warmed through. Serve warm with Creamy Caramel Syrup.

 

 

Make your morning different with these French Toast Pockets.

 

 

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

 

Make your morning different with these French Toast Pockets.

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

 

 

Make your morning different with these French Toast Pockets.

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:

 

 

Make your morning different with these French Toast Pockets.

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

 

 

ftp13

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!

Print

French Toast Pockets

Servings: 8 | Skills: Intermediate | Prep Time: 15 min (not including thaw time) | Bake Time: 7 min

Stuff this french toast with yummy cream cheese and pecans and prepare for rave reviews.

French Toast Pockets
5.0 / 5  (1 vote, 8 reviews )

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
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

Combine cream cheese, vanilla, 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. Preheat lightly greased electric griddle to 325°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.

8 Comments

Connie said on Aug 24, 2011
FABULOUS
Leann said on Sep 13, 2011
Great recipe which I will be trying in the near future. Once a month my son's class comes to our house for breakfast before school. I know what we are serving next month! Thanks
Cheryl Larson said on Sep 13, 2011
this looks deliscious and easy to make
Kuuipo said on Sep 13, 2011
We love French toast!
Kuuipo said on Sep 13, 2011
We love French toast!
sharon said on Sep 14, 2011
sounds like a good recipe to try, something different.
Sandee said on Sep 14, 2011
This looks so fun and tasty! Can't wait to try it!!
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