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Name: Overnight French Toast
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 4 eggs; 1/2 cup Half-and-half cream; 1/3 cup Orange juice; 3 tablespoon Orang flavored liqueur; 2 tablespoons Sugar; 1/4 teaspoon Vanilla; 1/4 teaspoon Salt; 1 French bread Sliced; 1/2 cup Butter; 1/3 cup Sugar; 1/3 cup Frozen orange juice thawed; 1/4 cup Promegranate seeds if desired

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INGREDIENTS

4 eggs
1/2 cup Half-and-half cream
1/3 cup Orange juice
3 tablespoon Orang flavored liqueur
2 tablespoons Sugar
1/4 teaspoon Vanilla
1/4 teaspoon Salt
1 French bread ; Sliced
1/2 cup Butter
1/3 cup Sugar
1/3 cup Frozen orange juice ; thawed
1/4 cup Promegranate seeds ; if desired

Servings

INSTRUCTIONS

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.

NOTES

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Overnight French Toast

4  eggs 
1/2 cup Half-and-half cream 
1/3 cup  Orange juice 
3 tablespoon Orang flavored liqueur 
2 tablespoons  Sugar 
1/4 teaspoon Vanilla 
1/4  teaspoon Salt 
1  French bread Sliced
1/2 cup Butter 
1/3 cup Sugar 
1/3 cup Frozen orange juice  thawed
1/4 cup Promegranate seeds if desired

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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Nutrition

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Serving Size: 1 Serving (182g)
Recipe Makes: 6 Servings

Calories: 265
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 265

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