Cinnamon French Toast with Pomegranate Apple Compote

  • Yield 4 servings


Pomegranate Apple Compote:
1 cup pomegranate juice
1 vanilla bean, cut lengthwise
1/2 cup dried, pitted cherries
1 tablespoon unsalted butter
2 pounds Gala apples, peeled and sliced 1/2-inch thick
1/2 cup real maple syrup
Cinnamon French Toast:
4 large eggs
1 1/4 cups low-fat milk or plain soymilk
3 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon grated fresh nutmeg
8 slices cinnamon swirl or challah bread, sliced 1 1/2-inch thick
2 tablespoons unsalted butter
1 cup fresh pomengranate arils
Powdered sugar, as needed


  1. Compote: Heat pomegranate juice in a small saucepan over medium heat until it simmers. Turn off heat; add sliced vanilla bean and dried cherries. Let rest for 15 minutes until cherries are plump.
  2. Scrape vanilla beans out of the pod and add them back into the compote; discard the remaining pod.
  3. Heat a 12-inch skillet over medium-high heat. Add butter; when melted, add sliced apples. Cook apples until they begin to soften but still hold their shape, about 5 to 6 minutes.
  4. Add the maple syrup and pomegranate juice mixture with the cherries. Simmer until the juice reduces to syrup, about 5 to 8 minutes.
  5. Cinnamon French Toast: In a large bowl, whisk together the eggs, milk (or soymilk), vanilla extract, cinnamon and nutmeg.
  6. Place the bread slices in a flat casserole dish, and cover with the egg mixture. Let soak for 5 to 10 minutes.
  7. Melt butter in a 12-inch nonstick skillet over medium-high heat. Add the slices of the soaked bread to the pan and cook until golden brown, about 4 minutes per side.
  8. Top the toast with the warm pomegranate apple compote. Sprinkle with powdered sugar and garnish with fresh pomegranate arils.
Recipe by Chef Akasha Richmond, Akasha Restaurant, Culver City, Calif. / POM Wonderful



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