1. Whisk eggs, milk, vanilla, and 1/2 tsp cardamom to blend in 15x10x2-inch glass baking dish. 2. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally, about 10 minute. 3. Meanwhile, melt 1 tbsp butter in large nonstick skillet over med-high heat. 4. Add pears; saute until beginning to soften, about 3 minute. 5. Transfer pears to plate. 6. Add 2 tbsp butter to skillet; stir to melt. 7. Add pomegranate juice, sugar, and remaining 3/4 tsp cardamom. Simmer until liquid is slightly thickened and syrupy, about 5 minute. 8. Remove sauce from heat. 9. Melt remaining 1 tbsp butter on griddle or in another large nonstick skillet over med heat. 10. Add bread slices and cook until golden brown, about 3 min per side. 11. Cut toast slices diagonally in half; top with pear slices and spoon sauce on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
