Orange-Spiced French Toast With Pomegranate-Orange Syrup

1. 1

   First, get the syrup going by combining the juice from both oranges (about 1/2 cup), pomegranate juice, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Bring to a boil, stirring occasionally, then reduce heat to medium-low. Allow mixture to boil gently until reduced by about half or until it thickens slightly. This should take 15 minutes or so.

2. 2

   Meanwhile, whisk eggs, milk, remaining teaspoon of cinnamon, vanilla, remaining 2 tablespoons brown sugar, and zest from both oranges in a shallow baking pan (an 11 x 7 casserole works well.) Lay 2 to 3 slices of bread (or as many as you can fit) in the pan and let soak for a minute or two. Turn and soak for an additional 30 seconds or so.

3. 3

   Transfer soaked bread to a large nonstick pan heated to medium-high heat (adding a bit of butter beforehand, if you like; I like). Cook for about 5 to 7 minutes, flipping once, or until both sides are golden brown and French toast is firm and cooked through.

4. 4

   Note: if you remember to, zest the oranges before you squeeze the juice out of them. It's easier that way.

* Per serving · 4 servings · Values may vary.

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