Cut French bread about 2 inches thick and take a sharp knife and make a pocket lengthwise. Mix cream cheese, splenda and nuts together well and put approximately 1 large tablespoon cream cheese mixture in each of the pockets you’ve cut in bread. In a large bowl mix the eggs, flavored creamer, cinnamon, and nutmeg whisk well, dip the cream cheese stuffed bread slices and brown well. Prepare the sauce and pour over bread top with nuts and toasted coconut.
Sauce In a small sauce pan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the drained fruit. Simmer for about ten minutes then pour over French toast.