Wine Country French Toast2015-03-15
- Yield : 1 to 2 servings
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- 1 cup seedless red table grapes, sliced in half
- Scant 1/2 teaspoon grapeseed oil
- 1/4 teaspoon ground rosemary
- Pinch kosher salt
- 1 cup pinot noir
- 1 fresh rosemary sprig
- 1/3 cup maple syrup
- 3 organic eggs
- 1/4 cup whole milk
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Two 1-inch-thick slices challah bread
- 2 tablespoons butter
- French brie, sliced from wheel
For the roasted grapes: Preheat the oven to 325 degrees F. In a bowl, combine the sliced grapes, grapeseed oil, rosemary and salt. Mix to coat the grapes evenly. Scatter the grapes on a sheet pan or in a large skillet and roast in the oven, 15 to 20 minutes. They should not be shriveled up, just plump and juicy.
For the syrup: In the meantime, in a stainless steel saucepan, add the wine and rosemary sprig. Simmer on medium-low heat until reduced by half, 15 to 20 minutes. Remove the rosemary, add the syrup, turn off the heat and let rest. (This can be done ahead of time)
For the egg wash: In a bowl or casserole dish large enough to fit the bread flatly on the surface, beat the eggs, milk, sugar, cinnamon and vanilla. Beat until all the ingredients are well combined.
For the French toast: Heat a large nonstick or cast-iron skillet to medium-high. Dip the bread in egg wash on both sides, allowing the egg wash to soak in but not over saturate the bread. Add the butter to the skillet and let melt. Place the bread in the skillet and let brown, about 3 minutes. Flip the bread over and place some brie on the cooked side of 1 slice of bread. Allow the cheese to soften while the second side cooks to golden brown. Turn off the heat and sandwich the 2 slices together. Cut the bread on a diagonal and plate. Top with roasted grapes and drizzle with pinot noir syrup.