Pomegranate & Blueberry “Colorado” Toast

by Chef Akasha Richmond

Ingredients:

3 large eggs
3/4 cup vanilla flavored soymilk or dairy milk
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated fresh nutmeg
6 slices of The Baker Organic Pomegranate & Blueberry bread
1 to 2 tablespoons unsalted butter
Maple Syrup
Fresh blueberries
Fresh pomegranate seeds (arils)

1) In a large bowl, whisk together the eggs, soymilk, eggs, vanilla, and nutmeg. Place the bread slices in a flat casserole dish, and cover with the egg mixture. Let soak for 5-10 minutes.

2) Heat a 12-inch non-stick skillet over medium-high heat, and melt half of the butter in the pan. Add the 3 slices of the soaked bread to the pan and cook until golden brown, about 4 minutes per side. Melt the remaining butter in the pan and cook the remaining bread slices.

3) Top with blueberries and pomegranate seeds, maple syrup and powdered sugar.