“Winter is coming!”

That’s the first thing that came to mind when I walked into my local Earth Fare and saw the pomegranates and cranberries. Right after that thought phrase into my head, it hit me…I still have a few months before my beloved Game of Thrones comes back. And right after that, I remembered The Red Wedding episode and got a really upset.  If you can’t tell by now,   I’m a bit of a Game of Thrones fanatic.    Anyway, I digress.

 

So when i spotted the pomegranate, I remembered that Yaz from Pop! By Yaz Instagrammed a picture of some delicious pomegranate & blueberry French Toast.  (P.s. Yaz’s Instagram feed has the cutest pictures of her daughter helping in the kitchen and spectacular event design).  So, I picked up a bag of cranberries and two pomegranates and went off in search of a loaf of challah bread.  I was convinced that everyone in my neighborhood was making French toast that morning, because there was only one lonely loaf left. 

I was so excited to get started once I got home that I almost forgot to take the obligatory picture of the ingredients.  This recipe calls for rum, but I didn’t add it to the pic because you don’t have to add it.  

I sliced a pomegranate in half and squeezed each half into the pot before I scooped out all of the seeds.  You’ll be surprised about how much juice comes out when you slice them open.  Then I added the cranberries, rum, and brown sugar.  

How awesome does this sauce look?!

Then I whipped up the batter for the French toast using eggs, evaporated milk, and a little cinnamon.  I’m usually pretty heavy-handed with the cinnamon, but my boyfriend has a serious aversion to all things cinnamon.  

You’ll love this recipe because it’s super easy but looks pretty sophisticated.  Trust me, you breakfast guests will be really impressed by this meal -I it’s sweet and tart  AND the pomegranate seeds look like little jewels. I think that this recipe would make an awesome Christmas morning breakfast – just be sure to omit the rum if you have little ones. 

Pomegranate-Cranberry French Toast

Inspired by Pop! by Yaz

Yield: 10 slices of toast

 

Ingredients

1 large pomegranate

1 cup cranberries

3/4 cup packed brown sugar

1 cup rum (if you choose to omit the rum, add 1/2 cup water)

1 loaf challah bread

8 medium eggs

1/2 cup evaporated milk 

1/4 tsp cinnamon

 

Directions

1. In a small saucepan, add cranberries, pomegranate (seeds and juice), rum or water, and brown sugar
2. Simmer on medium heat for 20 minutes, stirring occasionally. (I let it simmer until the cranberries got pruney.  I’m pretty sure that pruney isn’t a word, but you get the gist. 
3. While the sauce is simmering, mix the eggs, evaporated milk, and cinnamon in a medium bowl.  
4. Slice the loaf of bread into 10 slices.  Then, dip each side into the egg mixture.
5. Place on a hot griddle or pan and cook each side until the egg mixture turns golden brown.  
6. Spoon pomegranate-cranberry sauce over the French Toast. 

 

Enjoy!