Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	5			357.5	1.8	31.4	23.775
milk	1	cup		148.84	11.6632	7.686	7.9788
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
cardamom	1 1/4	1/4	ground divided	7.775	1.7118	0.26899999999999996	0.1675
egg bread	4	slices		459.2	76.48	15.2	9.6
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
anjou pear	2		firm ripe unpeeled halved cored cut	3.6167	0.8715	0.0192	0.0082
pomegranate juice	1	cup		134.46	32.6937	0.3735	0.7221
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.