CANDIED Pecans: Combine ingredients; spread onto bottom of parchment paper-lined full-sheet pan (or in paper-lined half-sheet pan for trial recipe).
BAKE in 350ºF standard oven 13 to 15 min. or until nuts are crystallized, stirring every 5 min. Cool completely in pan. Coarsely chop.
CREAM Cheese Filling: Beat cream cheese, sugar and egg yolks in 6-qt. bowl of mixer fitted with paddle attachment until blended. (Do not overmix.) Stir in nuts. Refrigerate until ready to use.
FRENCH Toast: Whisk together whole eggs and milk until well blended. Refrigerate until ready to use.
SPREAD #16 scoop of Cream Cheese Filling over each of 16 bread slices (or over each of 4 bread slices for trial recipe) to within 1/4 inch of edges. Cover with remaining bread slices. Cut each sandwich into thirds.
FOR each serving: Heat oil in deep fryer to 350ºF. Dip 3 sandwich pieces, 1 at a time, in milk mixture, then in tempura batter. Fry 3 to 4 min. or until golden brown; drain. Serve immediately.