French toast with pears and pomegranate sauce

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Added Dec 22nd, 08 by
FoodConnect.com Test Kitchen


  • Categories: Eggs & Breakfast
  • Servings: 4 change
  • Calories per serving: 576
  • Prep Time: 10 mins
  • Cook Time: 20 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 57629%
Fat 22g33%
Cholesterol 281mg94%
Sodium 405mg 17%
Carbohydrates 82g29%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [title] => milk, whole, w/add vit d, lactose free
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                    [quantity] => 1.00
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                    [title_custom] => whole milk
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                    [title] => vanilla extract
                    [ingredientid] => 34000
                    [ingredientuuid] => 3ff6e74d-ec21-a234-2d94-23a13d39f4ff
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                    [measure] => teaspoons
                    [title_custom] => vanilla extract
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            [52ecf44a-6151-2df4-e13f-f127fb792d40] => Array
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                    [title] => cardamom, ground
                    [ingredientid] => 5524
                    [ingredientuuid] => 52ecf44a-6151-2df4-e13f-f127fb792d40
                    [quantity] => 1.25
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                    [title_custom] => ground cardamom,
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                    [method] => divided
                )

            [f0e9fa61-dae5-4524-0146-0d27aba2787c] => Array
                (
                    [title] => bread, egg, slice
                    [ingredientid] => 3536
                    [ingredientuuid] => f0e9fa61-dae5-4524-0146-0d27aba2787c
                    [quantity] => 4.00
                    [measure] => each
                    [title_custom] => 3/4-inch-thick slices egg bread
                    [componentid] => 0
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                    [title] => butter, regular, pat
                    [ingredientid] => 4387
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                    [quantity] => 4.00
                    [measure] => tablespoons
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                    [componentid] => 0
                    [method] => divided
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            [de93023d-f354-4014-2d38-b416c316656d] => Array
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                    [title] => pears, med, fresh
                    [ingredientid] => 23680
                    [ingredientuuid] => de93023d-f354-4014-2d38-b416c316656d
                    [quantity] => 2.00
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                    [title_custom] => firm but ripe unpeeled red Anjou or Bartlett pears,
                    [componentid] => 0
                    [method] => halved, cored, cut lengthwise into 1/3-inch-thick slices 
                )

            [16608368-b462-1074-3516-64a4720a0175] => Array
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                    [title] => juice, pomegranate
                    [ingredientid] => 19984
                    [ingredientuuid] => 16608368-b462-1074-3516-64a4720a0175
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => pomegranate juice
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            [552991b8-df4a-2044-3d41-4d50c820f953] => Array
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                    [title] => sugar, brown
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                    [ingredientuuid] => 552991b8-df4a-2044-3d41-4d50c820f953
                    [quantity] => 0.75
                    [measure] => cup
                    [title_custom] => (packed) golden brown sugar
                    [componentid] => 0
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                )

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  • 5 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 1/4 teaspoons ground cardamom, divided
  • 4 3/4-inch-thick slices egg bread
  • 4 tablespoons butter, divided
  • 2 firm but ripe unpeeled red Anjou or Bartlett pears, halved, cored, cut lengthwise into 1/3-inch-thick slices
  • 1 cup pomegranate juice
  • 3/4 cup (packed) golden brown sugar

Recipe Method

1. Whisk eggs, milk, vanilla, and 1/2 teaspoon cardamom to blend in 15x10x2-inch glass baking dish. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally with spatula, about 10 minutes.

2. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat.

3. Add spears; saute until beginning to soften, about 3 minutes. Transfer pears to plate. Add 2 tablespoons butter to skillet; stir to melt. Add pomegranate juice, sugar, and remaining 3/4 teaspoon cardamom; simmer until liquid is slightly thickened and syrupy, about 5 minutes. Remove sauce from heat.

4. Melt remaining 1 tablespoon butter on griddle or in another large nonstick skillet over medium heat. Add bread slices and cook until golden brown, about 3 minutes per side.

5. Cut French toast slices diagonally in half; divided among plates. Top with pear slices, spoon sauce over, and serve.

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