French toast with baked grapes in wine syrup

Ingredients:

Baked red grapes

• 1 cup seedless red grapes, halved
• 0.5 tsp grape seed oil
• 1/4 tsp ground rosemary
• A pinch of coarse salt

Rosemary Pinot Noir Syrup

• 1 glass of Pinot Noir wine
• 1 sprig of fresh rosemary
• 1/3 tbsp. maple syrup

Egg

• 3 organic eggs
• 1/4 cup whole milk
• 2 tablespoons of sugar
• 0.5 tsp ground cinnamon
• 0.5 tsp vanilla extract

French toast

• Two 2.5cm thick slices of challah.
• 2 tablespoons butter
• French brie cheese, thinly sliced

Preparation:

1. Baked grapes:
   
   Preheat the oven to 160°C (325°F). In a bowl, combine the chopped grapes, grapeseed oil, rosemary, and salt. Stir to coat evenly. Place the grapes on a baking sheet or in a large skillet and roast for 15–20 minutes. They shouldn't be wrinkled; they should be plump and juicy.
2. Syrup:
   
   Meanwhile, pour the wine into a stainless steel saucepan and add a sprig of rosemary. Simmer over medium-low heat until the syrup has reduced by half, 15–20 minutes. Remove the rosemary, add the maple syrup, turn off the heat, and let it steep. This can be done ahead of time.
3. Eggs:
   
   In a bowl or baking dish large enough to hold the bread flat, whisk together the eggs, milk, sugar, cinnamon, and vanilla. Beat until well combined.
4. French toast:
   
   Heat a large nonstick skillet or cast iron skillet over medium-high heat. Dip the bread into the egg mixture on both sides until coated but not too heavy. Add the butter to the skillet and let it melt. Place the bread in the skillet and cook for about 3 minutes. Flip the bread over and place some brie on the toasted side of one slice of bread. Let the cheese soften while the other side cooks until golden brown. Turn off the heat and press the two slices together. Cut the bread diagonally and place on a plate. Top with baked grapes and drizzle with wine syrup.