Cinnamon French Toast with POM Apple Compote
TIME TO TABLE: 15 MINUTES PREP, 35 MINUTES COOKING
Makes 4 servings.
POM Apple Compote
1 cup pomegranate juice
1 vanilla bean cut lengthwise
1/2 cup dried pitted cherries
1 tablespoon unsalted butter
2 lbs. Gala apples, peeled and sliced 1/2" thick
1/2 cup real maple syrup
Cinnamon French Toast
4 large eggs
1 1/4 cups low-fat milk or plain soymilk
3 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon grated fresh nutmeg
8 slices cinnamon swirl or challah bread, sliced 1-1/2" thick
2 tablespoons unsalted butter
1 cup pomegranate arils for garnish
Powdered sugar as needed
POM Apple Compote:
Heat pomegranate juice in a small saucepan over medium heat until it simmers. Turn off heat; add sliced vanilla bean and dried cherries. Let the mixture rest for 15 minutes until cherries are plump.
Scrape vanilla beans out of the pod, and add the beans to the compote; discard the remaining pod.
Heat a 12" skillet over medium-high heat. Melt 1 tablespoon of butter in the pan, and add the sliced apples. Cook the apples until they began to soften but still hold their shape (about 5 to 6 minutes).
Add the maple syrup to the apples, along with the pomegranate juice with the cherries. Simmer until the juice reduces to a syrup (about 5 to 8 minutes).
Cinnamon French Toast:
In a large bowl, whisk together the eggs, milk (or soymilk), vanilla extract, cinnamon and nutmeg.
Place the bread slices in a flat casserole dish, and cover with the egg mixture. Let in soak for 5 to 10 minutes.
Melt 2 tablespoons of butter in a 12" nonstick skillet over medium-high heat. Add the slices of the soaked bread to the pan, and cook them until golden brown (about 4 minutes per side).
Top the cinnamon French toast with the warm pomegranate apple compote. Sprinkle on powdered sugar, and garnish with fresh pomegranate arils.
Nutrients per Serving (2 slices): 546 calories (165 calories from fat), 16g protein, 18g total fat (7g saturated), 82g carbohydrates, 7g dietary fiber, 234mg cholesterol, 43g total sugars, 59mcg vitamin A RE, 354mg sodium, 339mg potassium, 11mg vitamin C.