by Natalie, inspired by Bon Appetit

5-6 large 1/2-inch slices of rustic Italian, French, or sourdough bread (I used a round loaf)
5 eggs
1 c milk (preferably whole)
2 oranges, zested and juiced
1 1/2 tsp cinnamon, divided
1/4 c + 2 T brown sugar, divided
1/2 tsp vanilla
1/2 c pomegranate juice
butter

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

Meanwhile, whisk eggs, milk, 1 tsp cinnamon, vanilla, 2 T brown sugar, and zest from both oranges in a shallow baking pan. (A 11x7 casserole works well.) Lay 2-3 slices of bread (or as many as you can fit) in the pan and let it 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 before, if you like. I like.) Cook for about 5-7 minutes, flipping once, or until both sides are golden brown and french toast is firm and cooked through.

Nat's Notes:
1. If you remember to, zest the oranges before you squeeze the juice out of them. It's easier that way. :)