French toast with pears and pomegranate sauce

A delicious breakfast or brunch idea for a special day!

ingredients

5 large eggs
1 Cup whole milk
2 teaspoons vanilla extract
1 1/4 teaspoons ground cardamom
4 3/4 inch thick slices bread
4 Tablespoons butter
2 firm but ripe unpeeled red anjou or bartlett pears, halved, cored cut lengthwise into 1/2 inch thick slices
1 Cup pomegranate juice
3/4 Cup packed golden brown sugar

1
Whisk eggs, milk, vanilla, and 1/2 teaspoon cardamom to blend in 15x10x2 inch glass baking dish. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally with spatula, about 10 minutes. Meanwhile, melt 1 tablespoon in large nonstick skillet over medium-high heat. Add pears and sautee until beginning to soften, about 3 minutes. Transfer pears to plate. Add 2 tablespoons butter to skillet, stir to melt. Add pomegranate juice, sugar, and remaining 3/4 teaspoon cardamom, simmer until liquid is slightly thickened and syrupy, about 5 minutes. Remove sauce from heat.
2
Melt remaining 1 Tablespoon butter on griddle or in another large nonstick skillet over medium heat. Add bread slices and cook until golden brown, about 3 minutes per side. Cut French toast slices diagonally in half, divide amoung plates. top with pear slices, spoon sauce over, and serve.

Source: Gloria Honan