Pomegranate Baked French Toast
YIELD: 5 servings | PREP TIME: 20 minutes | COOK TIME: 40 minutes
Ingredients
French Toast
Butter for baking dish
6 large eggs
¾ cup 2% milk
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup pomegranate juice
1 loaf French bread, cut into 10 thick slices
½ cup pomegranate arils
Powdered sugar for serving
Pomegranate Syrup
½ cup maple syrup
6 tablespoons pomegranate syrup
Whipped Cream
¾ cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pomegranate syrup
Pomegranate arils for garnish
No night-before prep is needed for this baked French toast. The slices of bread soak in a pomegranate custard for less than an hour before being baked. This frees up time for you to make the fresh whipped cream and pomegranate maple syrup just before brunch is ready to be served.
Instructions
Grease a 9-by-13 baking dish with butter.
To prepare the French toast, make the custard. Whisk together the eggs, milk, brown sugar, vanilla, cardamom, cinnamon, and salt in a medium bowl. Slowly whisk in the pomegranate juice.
Dip each slice of bread in the custard and allow it to soak for about 30 seconds. Transfer the soaked bread slices to the prepared baking dish. Pour any remaining custard over the slices. Cover and refrigerate 45 minutes to 1 hour.
While the French toast rests, make the syrup and whipped cream. Stir together the maple syrup and pomegranate syrup in a small dish and set aside.
Place the heavy cream and the powdered sugar in a medium bowl. Use a hand mixer to whip the cream on low, then medium, and finally medium-high until stiff peaks form, about 90 seconds. Slowly fold in the pomegranate syrup a few drops at a time. Refrigerate until ready to use.
Preheat the oven to 350°F. Let the casserole dish sit out of the refrigerator while the oven heats. Bake 35 to 40 minutes, until the bread is browned, and the custard is fully cooked. Top the French toast with pomegranate arils and dust with powdered sugar. Serve with pomegranate syrup and whipped cream on the side.