"Recipe source: Bon Appetit (September 2008) The original recipe called for egg bread but I didn't know what that was and think your favorite thick bread will work well."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (595.7 g)
Calories 877.9
Total Fat - 43.6 g
Saturated Fat - 18.2 g
Cholesterol - 1167.2 mg
Sodium - 726.9 mg
Total Carbohydrate - 77.4 g
Dietary Fiber - 3.7 g
Sugars - 59.6 g
Protein - 43 g
Calcium - 326.8 mg
Iron - 6.6 mg
Vitamin C - 4 mg
Thiamin - 0.3 mg

Step 1

In a 15 x 10 x 2 inch glass baking dish whisk together the first 3 ingredients (eggs - vanilla) and 1/2 teaspoon cardamom. Add bread slices and let stand will the mixture is absorbed, turning occasionally (this will take 10 minutes).

Step 2

Meanwhile in a skillet over medium high heat melt 1 tablespoons butter and then add the pears, stinging until they begin to soften (under 5 minutes); transfer pears to a plate. Add 2 more tablespoons to skillet and after melted add the pomegranate juice, sugar and 3/4 teaspoons cardamom and let simmer until thickened (5 minutes). Remove from heat.

Step 3

In another skillet over medium heat melt 1 tablespoon butter and add the bread slices and cook until golden (3-5 minutes per side). Cut the french toast slices diagonally in half and place them on plates; top with pear slices and spoon sauce over all.