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French Toast Pockets

French Toast Pockets
French Toast Pockets
4.4 / 5  (5 votes, 1 review )

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

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


  1. 1 Loaf Rhodes White Bread, baked, cooled, & sliced into 8 slices (day old)
  2. 8 ounces cream cheese, softened
  3. 2 teaspoons vanilla
  4. 6 tablespoons sugar, divided
  5. 1/2 cup coarsely chopped pecans
  6. 5 large eggs
  7. 1 cup milk
  8. 1/2 teaspoon nutmeg
  9. 1 1/2 cups crushed corn flakes
  10. 3/4 cup shredded coconut
  11. Creamy Caramel Syrup
  12. 1 cup heavy cream
  13. 1 cup light Karo syrup
  14. 1/2 cup granulated sugar
  15. 1/2 cup light brown sugar, packed
  16. 1/8 teaspoon salt


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 sprayed electric frying pan 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.

(1) Comment

French Toast Pockets
Tiffany said on May 20, 2010

These are perfect for Fathers' Day