Orange-Spiced French Toast with Pomegranate-Orange Syrup

First, get the syrup going by combining the juice from both oranges (about 1/2 cup), pomegranate juice, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Bring to a boil, stirring occasionally, then reduce heat to medium-low. Allow mixture to boil gently until reduced by about half or until it thickens slightly. This should take 15 minutes or so.

Meanwhile, whisk eggs, milk, remaining teaspoon of cinnamon, vanilla, remaining 2 tablespoons brown sugar, and zest from both oranges in a shallow baking pan (an 11 x 7 casserole works well.) Lay 2 to 3 slices of bread (or as many as you can fit) in the pan and let soak for a minute or two. Turn and soak for an additional 30 seconds or so.

Transfer soaked bread to a large nonstick pan heated to medium-high heat (adding a bit of butter beforehand, if you like; I like). Cook for about 5 to 7 minutes, flipping once, or until both sides are golden brown and French toast is firm and cooked through.

Note: if you remember to, zest the oranges before you squeeze the juice out of them. It’s easier that way.