Servings: Serves 6
- 2 eggs
- 1 cup whole milk
- 2 tsp. vanilla , divided
- 1 loaf brioche , cut into 1-inch-thick slices
- Butter or cooking spray , for griddle
- 1 1/2 cups sugar
- 2 Tbsp. lemon juice , from about 1 medium lemon
- 1/4 tsp. salt
- 1 cup cranberries , fresh or defrosted
- 1 cup mascarpone cheese
- 1 Tbsp. confectioners' sugar
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.