French Toast Pockets

1 loaf Rhodes white bread, baked, cooled, and
    sliced into 8 pieces (may be baked the day before)
8 ounces softened cream cheese
6 tablespoons granulated sugar, divided
2 teaspoons vanilla extract
8 tablespoons coarsely chopped pecans
7 large eggs
1 cup milk
1/2 teaspoon nutmeg
1 cup crushed corn flakes
1/2 cup shredded coconut

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.

Preheat lightly greased electric griddle to 325 degrees F.

Dip bread pockets into egg/milk mixture, then press them into corn flake/coconut mixture, coating both sides of each pocket slice.

Cook until golden on both sides. Serve warm with Creamy Caramel Syrup. (Bread may be stuffed, wrapped, and frozen ahead of time.)

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

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.