- Serves: People
- Prep Time:
- Cooking:
- Calories:
- Difficulty: easy
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Tom's Cinnamon French Toast with Apple-Pomegranate Compote
Ingredients
Directions
- POM Apple Compote:
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- Heat pomegranate juice in a small saucepan over medium heat until it simmers. Turn off heat; add sliced vanilla bean and dried cherries. Let the mixture rest for 15 minutes until cherries are plump.
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- Scrape vanilla beans out of the pod, and add the beans to the compote; discard the remaining pod.
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- Heat a 12" skillet over medium-high heat. Melt 1 tablespoon of butter in the pan, and add the sliced apples. Cook the apples until they began to soften but still hold their shape (about 5 to 6 minutes).
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- Add the maple syrup and balsamic to the apples, along with the pomegranate juice with the cherries. Simmer until the juice reduces to a syrup (about 5 to 8 minutes).
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- Cinnamon French Toast:
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- In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon and nutmeg.
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- Place the bread slices in a flat casserole dish, and cover with the egg mixture. Let in soak for 5 to 10 minutes.
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- Melt 2 tablespoons of butter in a 12" nonstick skillet over medium-high heat. Add the slices of the soaked bread to the pan, and cook them until golden brown (about 4 minutes per side).
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- Top the cinnamon French toast with the warm pomegranate apple compote. Sprinkle on powdered sugar, and garnish with fresh pomegranate arils and a mint leaf.
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