Stuffed French Toast Pockets

Posted on October 27, 2016

By Darla Crespin 

  • 8 slices white bread
  • 2 eggs 
  • 2 tablespoons milk 
  • 2 teaspoons vanilla extract 
  • 1/4 teaspoon cinnamon 
  • powdered sugar 
  • syrup 
  • 4 oz cream cheese
  • 1/4 cup honey 
  • 1/4 teaspoon cinnamon 
  1. Mix all the filling ingredients together in a bowl until a smooth consistency is reached  
  2. Put it to chill for 30 minutes 
  3. Preheat oven to 400 F
  4. Roll each slice of bread flat with a mason jar 
  5. Put 1 tablespoon of filling on a slice of bread 
  6. Place another slice of bread on top, making a sandwich– do not press on center!
  7. Using the lid of a mason jar, press firmly on the sandwich removing the crust being carved off around it
  8. With a knife further refine the edges of the circle shaped sandwich 
  9. Grab a fork and place it flat on the edges making indentations 
  10. Line a baking sheet with parchment paper then place a baking rack on top– coat with cooking spray 
  11. whisk milk, eggs, vanilla extract, and cinnamon together in a bowl
  12. Dip each pocket sandwich– separately –-in the mixture making sure to completely coat it (let the excess drip off)
  13. Arrange pockets on the baking rack and bake for 15-25 minutes 
  14. Let cool for 10 minutes 
  15. Garnish with powdered sugar and syrup


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