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1.Cut A Pocket Through The Crust Of Each Slice Of Bread. In A Mixing Bowl, Beat The Cream Cheese And Pineapple; Stir In Pecans. Stuff Into Pockets. In A Shallow Bowl, Beat The Eggs, Cream, Vanilla And Ginger; Dip Both Sides Of Bread. Cook On A Greased Hot Griddle Until Golden Brown On Both Sides. 2.Combine Syrup Ingredients In A Saucepan; Heat Until Warmed, Stirring Constantly. Serve With The French Toast.
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