French Toast with Honey-Orange Butter and Pomegranate Seeds


This breakfast is my “good bye Illinois, hello California” meal. There are no oranges or pomegranates in Illinois, meaning I rarely had them stocked in my kitchen.

After going to the Ferry Building market on Saturday in San Francisco, I realized that M couldn’t have ended up in a better place when it comes to fresh produce and local foods. Everyone usually questions him as to why he made such a big move and how did his fiancé feel about it. M usually chuckles and has to explain to them that really it was my idea and that I couldn’t be more excited.


French Toast with Honey-Orange Butter and Pomegranate Seeds


This breakfast is easy, not too rich, and perfect for your weekend (or holiday) breakfast. Use a good bread, butter, and honey- you won’t go wrong.


Prep time: 
Cook time: 
Total time: 
  • 4 pieces of thick whole wheat bread
  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 tablespoon butter
  • ------------------
  • 2 tablespoons butter
  • 1 tablespoon honey
  • juice and zest from one orange
  • 1/2 cup pomegranate seeds
  1. Whisk together milk, eggs, cinnamon, and nutmeg. Melt butter in a large skillet over medium heat. Take bread and soak each piece in the milk mixture until bread has absorbed the egg/milk.
  2. Place french toast in skillet and cook until each side until brown, 2-3 minutes. Continue to remaining bread.
  3. In a small sauce pan, add juice and zest from orange. Bring to a boil and cook for 1 minute. Reduce heat and add butter and honey. Heat until butter is melted. Add in pomegranate seeds and remove from heat.
  4. To serve, cut french toast in half and drizzle butter mixture on top, along with pomegranate seeds.


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