I developed this recipe when I was experimenting with pomegranate juice. The syrup would also go well with pancakes, waffles or ebelskivers. The deep crimson color and addition of pomegranate arils makes a festive presentation that is perfect for the holidays. —[email protected]
For Syrup - In a large saucepan bring the pomegranate juice, cinnamon sticks and vanilla to a boil.
Boil until reduced to a syrup consistency - about 20 minutes. Cool. Remove cinnamon sticks.
For French Toast - Combine eggs, half and half, sugar and vanilla in a bowl. Whisk until thoroughly combined.
Place the bread slices on a large rimmed baking sheet. Pour egg mixture over bread and let sit for at least 5 minutes. After 5 minutes flip bread and let sit for another 5 minutes.
Pre heat oven to 200 degrees. Line a baking sheet with foil. Set aside.
Pour the syrup (if made ahead) into a small saucepan and re heat over low heat.
Heat a large nonstick griddle or skillet over medium high heat. Add the butter to the pan. When butter has melted and is bubbling, add the bread.
Cook for 3 - 4 minutes until the bread is golden brown on the bottom. Flip the bread over and continue to cook for another 3 -4 minutes until bread is golden brown.
Place cooked slices onto the lined baking sheet and place in the oven while you cook the other slices.
When all the bread is cooked, arrange slices onto plates. Garnish with powdered sugar and drizzle with the warmed syrup. Add pomegranate arils if desired.
Notes: The syrup can be made up to a month ahead of time and stored in the refrigerator. If syrup is too tart for your taste, add more honey. The toast can be assembled through step 4 up to a day in advance, refrigerated. Remove bread slices from refrigerator 30 minutes before cooking.