Pomegranate French Toast is the fresh holiday brunch your family will fall in love with. I love using pomegranates this time of year. I use pomegranates in sauce, top on salads, use them in ice cubes, pomegranate mimosas, the options are endless for the arils or for the juice. I always have a big bottle of pom juice in my fridge {mainly because I love a splash in my Sunday mimosas}. If you haven’t tried pom-mimosas, run don’t walk, because they are life changing.
The biggest complaint I hear from people about pomegranates is it’s time consuming and tedious to break one down. But now you can find the fresh arils in your local grocery store and Costco even sells a pack of them. Perfect for snacking and topping on everything.
When making French toast it’s all about the bread. I like buying big loaves of artisan ciabatta or crusty french bread, let it stale a little overnight for optimum absorption. But today while perusing the bakery I decided on a loaf of sourdough. In San Francisco we would get sourdough French toast and it was a total revelation. Sliced thick and soaked in an egg batter of pom juice, milk, and cinnamon. I know that combo sounds odd, but it was a winner.
Top your toast with fresh pomegranate arils, lots of maple syrup, and homemade whip cream. Which, by the way, is super easy to make. All you need is heavy whipping cream, powdered sugar and vanilla extract {I also like substituting rum extract or maple extract}.
Wine Pairing Recommendation: Champagne with a splash of pomegranate juice = pom-mimosa.
Pomegranate French Toast
Look for pomegranate arils in your produce section cooler, individual packages are found usually by pomegranate juice.
Ingredients
- 1 loaf Sourdough Bread, 1/2 inch slices
- 3 whole Eggs
- 1/4 cup Pomegranate Juice
- 1/2 cup Milk
- 1 teaspoon Cinnamon
- 2 tablespoons Brown Sugar
- 1/2 teaspoon Vanilla Extract
- Nonstick Cooking Spray
- 1 cup {4 ounces} Fresh Pomegranate Arils, for topping
- Whipped Cream, for topping
- Maple Syrup, for topping
Directions
- Step 1 Slice your sourdough loaf into 8 equal 1/2 inch slices. In a shallow pan or baking dish whisk together eggs, pom juice, milk, cinnamon, brown sugar, and vanilla extract.
- Step 2 Preheat a griddle or large pan. Spray with nonstick cooking spray between batches. Working in batches, about 3-4 slices, dip the bread slices in the egg batter. Coat both sides and add to griddle. Cook for 2 minutes per side until golden brown. Remove to a plate and repeat until all slices are cooked.
- Step 3 Serve immediately with fresh pom arils, whipped cream and plenty of maple syrup. Enjoy!
Savor and Enjoy!
