Directions

• Pomegranate-Apple CompoteHeat pomegranate juice in a small saucepan over medium heat until it simmers.
• Turn off heat; add sliced vanilla bean and dried cherries. Let the mixture rest for 15 minutes until cherries are plump.
• Scrape vanilla beans out of the pod and add the beans to the compote; discard the remaining pod.
• Heat a 12-inch skillet over medium-high heat. Melt 1 tablespoon of butter in the pan, and add the sliced apples. Cook the apples until they begin to soften but still hold their shape (about 5 to 6 minutes).
• Add the maple syrup to the apples, along with the pomegranate juice, vanilla bean, and cherry mixture. Simmer until the juice reduces to a syrup (about 5 to 8 minutes).
• Cinnamon French ToastIn a large bowl, whisk together the eggs, milk (or soy milk), vanilla extract, cinnamon, and nutmeg.
• Place the bread slices in a flat casserole dish and cover with the egg mixture. Let soak for 5 to 10 minutes.
• Melt 2 tablespoons of butter in a 12-inch non-stick skillet over medium-high heat. Add the slices of soaked bread to the pan and cook them until golden brown (about 4 minutes per side).
• Top the cinnamon French toast with the warm pomegranate apple compote. Sprinkle on powdered sugar and garnish with fresh pomegranate seeds.