French Toast With Pears And Pomegranate Sauce Recipes

Steps:

• Whisk eggs, milk, vanilla, and 1/2 tsp cardamom to blend in 15x10x2-inch glass baking dish.
• Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally, about 10 minute.
• Meanwhile, melt 1 tbsp butter in large nonstick skillet over med-high heat.
• Add pears; saute until beginning to soften, about 3 minute.
• Transfer pears to plate.
• Add 2 tbsp butter to skillet; stir to melt.
• Add pomegranate juice, sugar, and remaining 3/4 tsp cardamom. Simmer until liquid is slightly thickened and syrupy, about 5 minute.
• Remove sauce from heat.
• Melt remaining 1 tbsp butter on griddle or in another large nonstick skillet over med heat.
• Add bread slices and cook until golden brown, about 3 min per side.
• Cut toast slices diagonally in half; top with pear slices and spoon sauce on top.

Steps:

• Grease a 9x13 baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 T butter over medium heat for 4-5 mins or until pears are tender.
• Arrange 7 or 8 bread slices in a single layer in prepared dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter.
• Combine sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1-24 hours.
• Preheat oven to 375°F Bake, uncovered, for 40-45 mins or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve.