Stuffed French Toast

Here is the recipe for our conference french toast!

1 loaf of Rhodes white bread, baked cooled and sliced into 8 inch slices... leave out over night to dry out!
8 oz cream cheese softened
2tsp vanilla
8 tbsp coarsely chopped pecans
6 tbsp sugar- divided
7 lg eggs
1/2 cup milk
1/2 tsp nutmeg
1 cup crushed corn flakes
1/2 cup shredded coconut

*Combine cream cheese, vanilla, chopped pecans, and 2 tbsp sugar, set aside. Combine eggs, milk, nutmeg, and 4 tbsp sugar mix until well blended, set aside. Combined crushed corn flakes with coconut and set aside. Cut down through the top and along one side of each slice of bread. Spread a generous tbsp of cream cheese filling inside of each pocket. Preheat lightly greased griddle to 325. Dip bread pockets into egg mixture, then into cornflakes/coconut mixture. Coat both sides of each pocket slice cook until golden brown on both sides. Serve with Apple Cider Syrup. Bread may be stuffed, wrapped and frozen a head of time.

Apple Cider Syrup
1 cup of sugar
2tbsp cornstarch
1/8 tsp salt
1 tsp cinnamon
2 cups apple cider
2 tbsp lemon juice
* Mix dry ingredients together in a medium saucepan. Add cider and lemon juice. cook over medium heat stirring until thickened. Serve warm.

As you can see this isn't the best heart healthy meal but man is it delicious, I have to have this on my free day =) !