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1
For Syrup - In a large saucepan bring the pomegranate juice, cinnamon sticks and vanilla to a boil.
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2
Boil until reduced to a syrup consistency - about 20 minutes. Cool. Remove cinnamon sticks.
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3
For French Toast - Combine eggs, half and half, sugar and vanilla in a bowl. Whisk until thoroughly combined.
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4
Place the bread slices on a large rimmed baking sheet. Pour egg mixture over bread and let sit for at least 5 minutes. After 5 minutes flip bread and let sit for another 5 minutes.
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5
Pre heat oven to 200 degrees. Line a baking sheet with foil. Set aside.
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6
Pour the syrup (if made ahead) into a small saucepan and re heat over low heat.
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7
Heat a large nonstick griddle or skillet over medium high heat. Add the butter to the pan. When butter has melted and is bubbling, add the bread.
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8
Cook for 3 - 4 minutes until the bread is golden brown on the bottom. Flip the bread over and continue to cook for another 3 -4 minutes until bread is golden brown.
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9
Place cooked slices onto the lined baking sheet and place in the oven while you cook the other slices.
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10
When all the bread is cooked, arrange slices onto plates. Garnish with powdered sugar and drizzle with the warmed syrup. Add pomegranate arils if desired.
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11
Notes: The syrup can be made up to a month ahead of time and stored in the refrigerator. If syrup is too tart for your taste, add more honey. The toast can be assembled through step 4 up to a day in advance, refrigerated. Remove bread slices from refrigerator 30 minutes before cooking.
