Cranberry French Toast with Mascarpone
{{#rendered}} {{/rendered}}(Mark Gaier and Clark Frasier)
Local New England cranberries are given the sweet treatment in this breakfast classic.
Cook Time:10 min
Prep Time:30 min
{{#rendered}} {{/rendered}}Total Time:40 min
Servings: 6
Ingredients:
2 eggs
{{#rendered}} {{/rendered}}1 cup whole milk
2 teaspoon vanilla, divided
1 loaf brioche, cut into 1-inch-thick slices
{{#rendered}} {{/rendered}}Butter or cooking spray, for griddle
1 1/2 cup sugar
2 tablespoon lemon juice, from about 1 medium lemon
{{#rendered}} {{/rendered}}1/4 teaspoon salt
1 cup cranberries, fresh or defrosted
1 cup mascarpone cheese
{{#rendered}} {{/rendered}}1 tablespoon confectioners' sugar
Preparation:
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.
{{#rendered}} {{/rendered}}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.