Do you know how many different delicious foods you can cook on electric griddles? You can actually make more than the traditional griddle meals of pancakes and eggs. While griddles are perfect for scrambled eggs, sausages and other breakfast foods, there are hundreds of other recipes that can be made on your griddle. Check out this easy recipe for French Toast Pockets. My kids love them and they are so easy to make.
French Toast Pockets
1 loaf Rhodes white bread, baked, cooled, and
sliced into 8 pieces (might be baked the day prior to).
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. Reserve.
Integrate eggs, milk, nutmeg and 4 tablespoons sugar up until well combined. Reserve.
Combine crushed cornflakes with coconut and reserved.
Cut down through the top and along one side of each slice of bread. Spread a generous tablespoon of cream cheese filling within each pocket.
Preheat gently greased electric griddle to 325 degrees F.
Dip bread pockets into egg/milk mixture, then push them into corn flake/coconut mix, finish both sides of each pocket slice.
Cook till golden on both sides. Serve warm with Creamy Caramel Syrup. (Bread might be packed, covered, and frozen ahead of time.).
Creamy Caramel Syrup.
2 cups whipping cream.
2 cups light Karo syrup.
1 cup granulated sugar.
1 cup light brown sugar, packed.
1/8 teaspoon salt.
Integrate all components in a pan. Stir over low heat till smooth. Bring to a rolling boil and continue boiling for 5 minutes. Continue to stir until the syrup is smooth and thickened. Remove the pan from the stove and let sit for 5 minutes, the syrup needs to cool.
Plate one or two of the French Toast Pockets and top with the caramel sauce.
