1. In a 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 degrees 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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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 167 (63%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 51.3mg||16 %|
|Sodium 4497.7mg||155 %|
|Potassium 401.2mg||11 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 20.5g|
|Protein 4.9g||7 %|
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Calories per serving: 265
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