Ingredients
4
eggs
1/2
cup half-and-half or milk
1/3
cup orange juice
3
tablespoons orange-flavored liqueur or orange juice
2
tablespoons sugar
1/4
teaspoon vanilla
1/4
teaspoon salt
16
slices French bread, each 3/4 inch thick
1/2
cup butter or margarine
1/3
cup sugar
1/3
cup frozen orange juice concentrate, thawed
1/4
cup pomegranate seeds, if desired
Preparation
In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
In 1-quart saucepan, melt butter over medium heat. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown. Serve with sauce.
