Wine Country French Toast - grapes

Method

• 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.