Overnight French Toast

• 4 eggs
• 12 cup half-and-half or 12 cup milk
• 13 cup orange juice
• 3 tablespoons orange-flavored liqueur or 3 tablespoons orange juice
• 2 tablespoons sugar
• 14 teaspoon vanilla
• 14 teaspoon salt
• 16 slices French bread, each 3/4 inch thick
• 12 cup butter or 12 cup margarine
• 13 cup sugar
• 13 cup frozen orange juice concentrate (thawed)
• 14 cup pomegranate seeds, if desired

1. Beat eggs, half-and-half, orange juice, liqueur, sugar, vanilla and salt in small bowl with fork.
2. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches.
3. Pour any remaining egg mixture over bread.
4. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
5. For sauce melt butter in 1-quart saucepan over medium heat.
6. Add sugar and orange juice concentrate, stirring until sugar is dissolved.
7. Remove from heat; cool slightly.
8. Beat with wire whisk until thick and shiny.
9. Stir in pomegranate seed.
10. Keep warm.
11. Heat griddle to 375 or heat skillet over medium heat; grease with butter.
12. Cook bread 4-5 minutes on each side or until golden brown.
13. Serve with sauce.

eggs, milk, orange juice, orangeflavored liqueur, sugar, vanilla, salt, bread, butter, sugar, orange juice, pomegranate seeds

Taken from www.food.com/recipe/overnight-french-toast-66709 (may not work)