| from Betty Crocker | |
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 |
Glorious Orange Sauce | |
| 1/2 | cup butter or margarine |
| 1/3 | cup sugar |
| 1/3 | cup frozen orange juice concentrate, thawed |
| 1/4 | cup pomegranate seeds or raspberries |
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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. | |
| 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. | |
| | 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. |
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