Overnight French Toast

Directions

1. 1
   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.
2. 2
   Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
3. 3
   In 1-quart saucepan, melt butter over medium heat.
4. 4
   Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved.
5. 5
   Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
6. 6
   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.
7. 7
   Serve with sauce.