James Beard-winning chefs Mark Gaier and Clark Frasier of the acclaimed Arrows restaurant and MC Perkins Cove in Ogunquit, Maine; love to start their day with a hearty breakfast. Whether sweet like their Blueberry Thyme Muffins or Peach Coffee Cake; or savory like their signature Lobster PLT, the chefs are known for their signature spin on classic New England fare.
Local New England cranberries are given the sweet treatment in this breakfast classic.
- 2 eggs
- 1 Cup whole milk
- 2 Teaspoon vanilla, divided
- 1 loaf brioche, cut into 1-inch-thick slices
- Butter or cooking spray, for griddle
- 1 1/2 Cup sugar
- 2 Tablespoon lemon juice, from about 1 medium lemon
- 1/4 Teaspoon salt
- 1 Cup cranberries, fresh or defrosted
- 1 Cup mascarpone cheese
- 1 Tablespoon confectioners' sugar
Heat a nonstick griddle (or pan) over medium heat. Preheat oven to warm.
Whisk together eggs, milk, and 1 teaspoon vanilla. Dip bread in egg mixture and allow it to soak in, about 1 minute.
Lightly grease griddle with butter or cooking spray. Working in batches, cook bread until golden, about 3 minutes. Flip and grill until golden and puffed, about 3 minutes more. Keep warm in the oven.
Meanwhile, combine 2 cups water, sugar, lemon juice, and salt in a pot; bring to a boil. Reduce heat and simmer until sugar dissolves. Add cranberries and bring back to a boil, then reduce heat and let simmer for a few minutes. Turn off heat; let sit 1 minute. In a large bowl, whip together mascarpone, remaining 1 teaspoon vanilla, and confectioners' sugar.
Remove toast from oven. Place a slice on a plate and top with cranberries and a dollop of mascarpone.