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May 25, 2010

Overnight French Toast




4eggs
1/2cup half-and-half or milk
1/3cup orange juice
3tablespoons orange-flavored liqueur or orange juice
2tablespoons sugar
1/4teaspoon vanilla
1/4teaspoon salt
16slices French bread, each 3/4 inch thick
Glorious Orange Sauce
1/2cup butter or margarine
1/3cup sugar
1/3cup frozen orange juice concentrate, thawed
1/4cup pomegranate seeds, if desired
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1.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.
2.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.
3.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.

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