A bright way to wake up on a dreary winter morning: French toast topped with a dollop of mascarpone and a scattering of cranberries soaked in sugar syrup. Cranberries, high in antioxidants and vitamin C (among other good things), are a brilliant addition to cold-weather cooking.

This recipe is one of O's delicious cranberry recipes.
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
  • Directions
    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.


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