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Author Notes: 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]
- 32 ounces fresh pomegranate juice
- 2 cinnamon sticks
- 3 teaspoons pure vanilla extract
- 2 teaspoons honey (optional)
- 8 1- inch slices sourdough or country style bread
- 4 eggs
- 1/2 cup half and half
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon butter
- powdered sugar (optional)
- pomegranate arils (optional)
- 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.
- This recipe was entered in the contest for Your Best Holiday Breakfast