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French Toast with Pomegranate Molasses

Course: Breakfast
Servings: 3
Author: Hip Foodie Mom


  • 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.