Sunday, June 14, 2009

French Toast with Pears and Pomegranate Sauce

Wow, this was just beyond yummy. We had this as a breakfast for dinner a while back and I was in sweet tooth heaven. No need for dessert. The boys certainly thought they were having a treat!French Toast with Pears and Pomegranate Sauce

From: Tarah's Food Reviews

5 lg. eggs
1 cup whole milk
2 tsp. vanilla extract
1 1/4 tsp. ground cardamom, divided
4 3/4" thick slices of egg bread (I just used french bread)
4 Tbs. butter, divided
2 unpeeled red Anjou or Bartlett pears, halved, cored and cut into 1/3" thick slices
1 cup pomegranate juice
3/4 cup packed brown sugar

Whisk eggs, milk, vanilla, and 1/2 tsp. cardamom together in a 15x10x2 in glass baking dish (I just used a metal cookie sheet. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally, about 10 minutes. (I think this was too long.)

Meanwhile, melt 1 Tbs. butter in a large nonstick skillet over medium-high heat. Add pears; saute until they begin to soften, about 3 minutes. Transfer pear to a plate. Add 2 Tbs. butter to the skillet; stir to melt. Add pomegranate juice, sugar and remaining 3/4 tsp. cardamom; simmer until liquid is slightly thickened and syrupy, about 5 minutes. Remove sauce from heat.

Melt remaining 1 Tbs. butter on griddle or a large nonstick skillet over medium heat. Add the bread slices and cook until golden grown, about 3 minutes per side. Cut french toast slices in half diagonally; divide among plates. Top with pear slices and pomegranate syrup. Serve.

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