3 eggs
1 cup wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1/4 cup sliced fresh bread
1 1/2 cups milk
12 tablespoons vegetable oil
In a saucepan, combine eggs, wheat flour, baking powder, salt and pecans. Bring to a boil, then remove from heat. Stir in bread and milk and whisk into skillet. Bring to a boil, then stir in oil. Cook over medium heat, stirring constantly, until mixture coats the back of metal spoon.
Reduce heat to medium. Stir in the milk and eggs. Bring to a boil, then stir in bread and bread slices. Cook over medium heat for 5 minutes, stirring constantly.
Stir egg mixture into skillet along with broccoli and cream cheese in saucepan. Cook over medium heat for 2 minutes, stirring constantly. Season with remaining 1/2 cup pecans and place pan in refrigerator overnight to prevent sticking.
Serve over cereal sandwiches.