• Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar and corn syrup, stirring until sugar is dissolved. Pour the mixture into a 9x13 inch baking dish.
• Arrange the bread in the baking dish in a single layer - it’s okay if it slightly overlaps each other. In a bowl, whisk together the eggs, eggnog, vanilla extract, orange liqueur, cinnamon and salt. Pour the mixture over the bread, making sure it’s all covered. Use a spoon if needed to drizzle the mixture on the bread. Cover the dish and refrigerate at least 6 hours or overnight.
• Remove the dish from the fridge about 30 minutes before you’d like to bake it. Preheat the oven to 350 degrees F.
• Bake the french toast uncovered for 35 to 40 minutes, until puffed and lightly browned on top. Sprinkle with powdered sugar. Serve with the bourbon whipped cream, pomegranate arils and syrup for topping.
• Note: I have made this without refrigerating it in moments of brunch desperate. It still works and tastes great. Not quite as wonderful as when you let it soak overnight, but still very good!

bourbon whipped cream

• Beat the cold heavy cream in the bowl of an electric mixer until it begins to thicken. Add in the bourbon and sugar and beat until soft peaks form. If you want to make this the night before, beat until stiff peaks form and then store it in the fridge, covered in a bowl.