For the French Toast Sticks: Preheat the oven to 350°F.
Line a baking sheet with parchment paper or aluminum foil. Slice the bread into 2" thick slices. In a shallow baking dish, whisk together the eggs, milk, cinnamon, and vanilla. Dip each stick of bread in the egg mixture to coat evenly on all sides. Add the sticks to the baking sheet. Bake for 20 minutes or until golden brown, turning halfway through.
For the POM-Blueberry Sauce: Meanwhile, in a small saucepan over high heat, combine the POM Juice and granulated sugar. Heat to boiling; reduce heat to low and simmer for 10 to 15 minutes or until thickened.
Serve the French toast immediately with the warm POM-blueberry sauce and sprinkle with fresh blueberries.
French Toast Sticks:
4 thick slices of brioche bread (stale is preferred)
2 large eggs
½ cup whole milk
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
Fresh blueberries, for serving
½ cup POM Wonderful Pomegranate Blueberry 100% Juice