Tom's Cinnamon French Toast with Apple-Pomegranate Compote | Celia's Gourmet Foods Cookbook

Tom's Cinnamon French Toast with Apple-Pomegranate Compote

BREADS 149 Last Update: Dec 24, 2019 Created: Dec 24, 2019
Tom's Cinnamon French Toast with Apple-Pomegranate Compote
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Tom's Cinnamon French Toast with Apple-Pomegranate Compote

Ingredients

Directions

  1. POM Apple Compote:
  2. 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.
  3. Scrape vanilla beans out of the pod, and add the beans to the compote; discard the remaining pod.
  4. 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).
  5. 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).
  6. Cinnamon French Toast:
  7. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon and nutmeg.
  8. Place the bread slices in a flat casserole dish, and cover with the egg mixture. Let in soak for 5 to 10 minutes.
  9. 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).
  10. 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.

Tom's Cinnamon French Toast with Apple-Pomegranate Compote



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Tom's Cinnamon French Toast with Apple-Pomegranate Compote

Ingredients

Directions

  1. POM Apple Compote:
  2. 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.
  3. Scrape vanilla beans out of the pod, and add the beans to the compote; discard the remaining pod.
  4. 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).
  5. 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).
  6. Cinnamon French Toast:
  7. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon and nutmeg.
  8. Place the bread slices in a flat casserole dish, and cover with the egg mixture. Let in soak for 5 to 10 minutes.
  9. 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).
  10. 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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