Overnight French Toast

 

4

eggs

1/2

cup half-and-half or milk

1/3

cup orange juice

3

tablespoons orange-flavored liqueur or orange juice

2

tablespoons sugar

1/4

teaspoon vanilla

1/4

teaspoon salt

16

slices French bread, each 3/4 inch thick

1/2

cup butter or margarine

1/3

cup sugar

1/3

cup frozen orange juice concentrate, thawed

1/4

cup pomegranate seeds, if desired

• 1 In 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°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.