Instructions:
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 on the inside of each pocket. Preheat lightly greased electric griddle to 325 degrees.
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.
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