You guys . . . it’s the Monday before Christmas and we only have 9 days left in 2014. Seriously, where did this year go? It’s about this time of the year when I start looking back and reflecting. . what did I do, what did I accomplish, what happened in the world . . I look back at photos (this is why I love instagram and facebook) and think about happy memories and good times.
And you know what? If 2014 wasn’t a good year for you, we have 2015 to look forward to. . a new year . . so chin up and let’s look ahead with excitement and positive energy.
I’m on my way to Dallas today to spend the holidays with my family . . and we didn’t really have a family favorite tradition for breakfast on Christmas Day . . until now.
This isn’t just any ole french toast y’all. This is French Toast with Pomegranate Molasses. So, truth be told, I never really thought about actually making pomegranate molasses until I read this post. I’ve always just enjoyed eating the arils, popping them in my mouth or in salads. Lisa has written a lovely post detailing how to make pomegranate molasses, and since reading her post, I’ve made it three times. 3 times because, the first time, I burned it. . so, be careful and watch it!
I’m keeping this one short today. . because .. well, it’s the holidays. . and if you don’t know what you’re making on Christmas morning. . or this weekend, you have to give this a try! This french toast is so delicious with the pom molasses and you have to try this. You can try the Pomegranate Molasses recipe above or this one from Elise. Mine is a bit thicker and darker, like real molasses so that’s why I just drizzled some on.
I’ll be back tomorrow with something sweet! Enjoy!
French Toast with Pomegranate Molasses
- 6 large eggs
- 1/2 cup heavy cream or whole milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
- 6 slices bread preferably a day old
- 4 tablespoons unsalted butter + butter for serving
- Pure maple syrup for serving (optional)
- Pomegranate Molasses for serving (see links above)
- Pomegranate arils
- Whisk together the eggs, heavy cream, vanilla, cinnamon, nutmeg, and salt in a medium sized mixing bowl and set aside.
- Place the bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour the egg mixture over the bread and soak for 10 minutes. Turn the slices over; soak until soaked through for about 5 to 10 minutes more.
- Using a non-stick skillet over medium heat, heat 2 tablespoons butter and fry half the bread slices until golden brown, about 2 to 3 minutes per side. Wipe skillet, and repeat with remaining butter and bread. Keep warm until ready to serve. Serve warm with butter, pure maple syrup and drizzle on some pomegranate molasses and sprinkle on some pomegranate arils. Enjoy immediately.
Recipe adapted from Martha Stewart.