French Toast Pockets - cooking recipe

Ingredients

1 loaf Rhodes white bread, baked, cooled and sliced in pieces (may be baked a day ahead)
8 oz. softened cream cheese
6 Tbsp. sugar, divided
2 tsp. vanilla
8 Tbsp. coarsely chopped pecans
7 large eggs
1 c. milk
1 c. crushed cornflakes
1/2 tsp. nutmeg
1/2 c. shredded coconut

Preparation

Combine cream cheese, vanilla, pecans and 2 tablespoons sugar. Set aside.
Blend eggs, milk, nutmeg and 4 tablespoons sugar.
Set aside.
Combine cornflakes with coconut and set aside.
Cut through the top and along one side of each bread slice.
Spread a rounded tablespoon of cream cheese filling inside each pocket.