Servings: Serves 6
Total time: 40 minutes
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.
From the November 2010 issue of O, The Oprah Magazine
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