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French Toast with Pears and Pomegranate Sauce

['5 large eggs', '1 cup whole milk', '2 teaspoons vanilla extract', '1 1/4 teaspoons ground cardamom,divided', '4 3/4-inch-thick slices egg bread', '4 tablespoons butter, divided', '2 firm but ripe unpeeled red Anjou or Bartlett pears, halved, cored, cut lengthwise into 1/3-inch-thick slices', '1 cup pomegranate juice', '3/4 cup (packed) golden brown sugar']

Whisk eggs, milk, vanilla, and 1/2 teaspoon cardamom to blend in 15x10x2-inch glass baking dish. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally with spatula, about 10 minutes.
Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add pears; sauté until beginning to soften, about 3 minutes. Transfer pears to plate. Add 2 tablespoons butter to skillet; stir to melt. Add pomegranate juice, sugar, and remaining 3/4 teaspoon cardamom; simmer until liquid is slightly thickened and syrupy, about 5 minutes. Remove sauce from heat.
Melt remaining 1 tablespoon butter on griddle or in another large nonstick skillet over medium heat. Add bread slices and cook until golden brown, about 3 minutes per side. Cut French toast slices diagonally in half; divide among plates. Top with pear slices, spoon sauce over, and serve.

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