Musical pairing – Cruisin’ by Gwyneth Paltrow and Huey Lewis
During the weekdays, we’re up pretty darn early so breakfast here at Smith Bites consists of a bowl of steel cut oatmeal or a scone or muffin pulled from the freezer and baked off in time for The Professor to grab one and head out the door for classes.
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But when the weekend rolls around and we have a chance to move at a slower pace, we put on some nice music, sip a mimosa or a cappuccino (or both!) and putz around the kitchen in our jammies . . . and generally take our time with breakfast. Now I could tell you a story about my mom making french toast for me as a kid, or I could tell you that for years I used bread with names like ‘Wonder’ or ‘Store Brand’, or I could tell you that I didn’t know fancy words like ‘Brioche’ or ‘Challah’ until a couple of years ago or I could tell you that we always used Aunt Jemima syrup in the brown glass bottle with the yellow cap or I could even tell you that I loved that syrup so much I wanted to drink it straight from the bottle . . . but I won’t.
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Instead I’m going to recommend that you get yourself into the kitchen this weekend and make this french toast. I’m going to recommend that you play your favorite music, grab a coffee or cappuccino, or make yourself a mimosa (or make both!), then make this french toast and stay in your jammies until noon. One more thing . . . make sure you savor every. single. bite. And once you’ve tasted just how perfect this french toast is, make it again during the upcoming holidays or whenever you want to feel like you’re on vacation . . . uhm yes, this french toast is totally worth the calories!
CRANBERRY FRENCH TOAST W/MASCARPONE
Slightly adapted from O Magazine, November 2010
Serves 6
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INGREDIENTS:
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FOR THE TOAST:
2 eggs
1 cup whole milk
2 teaspooons vanilla, divided
1 loaf brioche, cut into 1-inch thick slices (you can sub Challah but don’t use regular bread – it will fall apart)
butter or cooking spray for griddle
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FOR THE CRANBERRY SYRUP:
2 cups water
1-1/2 cups sugar
2 Tablespoons lemon juice, from about 1 medium lemon (can sub orange/zest here too)
¼ teaspoon salt
1 cup cranberries, fresh or defrosted
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SMITH BITES NOTE: This is a runny syrup and only 1 or 2 tablespoons are used leaving the focus on the cranberries; however, if you’d like a slightly thicker syrup, dissolve 1/2 to 1 teaspoon cornstarch in a little bit of water, add to the syrup mixture and heat until thickened.
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FOR THE MASCARPONE TOPPING:
1 cup mascarpone cheese
1 Tablespoon confectioners’ sugar
zest from 1 medium lemon (can sub orange)
Powdered sugar for sprinkling
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METHOD:
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1. Heat a nonstick grilled (or pan) over medium heat. Preheat oven to warm.
2. Whisk together eggs, milk and 1 teaspoon vanilla. Dip bread in egg mixture and allow it to soak in, about 1 minute.
3. 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.
4. 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, lemon zest, remaining 1 teaspoon vanilla and confectioners’ sugar.
5. Remove toast from oven. Place a slice on a plate and top with cranberries and a dollop of mascarpone, dust with powered sugar and serve.
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SMITH BITES NOTE: We have made this recipe twice – once following the recipe exactly as listed above and once omitting the sugar and lemon juice and then substituting 1-1/2 cups of the Cranberry Liqueur recipe from Vino Luci Style . . . guess which one knocked our socks off?!! Making the liqueur takes about 5 weeks of soaking the cranberries in vodka, so for most of you, the original recipe makes more sense and is still quite delicious!
You might also like:
French Toast – Simply Recipes
French Toast 2009 – Gluten Free Girl & The Chef
Carmel-Banana French Toast w/Roasted Pecans – Tasty Kitchen
French Toast Bake – Food for my Family
This looks scrumptious and your photography is beautiful.
I love this song!!! Haven’t heard it in awhile, and realized so when I heard Gwenyth on the CMAs the other week. 🙂
Your French Toast looks delicious.!As I sit here typing this, I’m actually munching on a Dutch Baby (for one), since Mr. RGBistro is away at a work retreat this weekend. I have every intention of being in my pajamas all day…
All day.
The only bummer is I actually have to make my own coffee. Waaaa…..
[K]
LOL! You putz around in the kitchen? Am I the only one who heard you say that? LOL!!! And I think we grew up on the same food so I know that we appreciate the homemade so much now that we can get it – even if we have to make it ourselves! I LOVE this breakfast. Wow so decadent yet so homey at the same time. Guess who’ll be cooking breakfast at Plate 2 Page?
OMG. I think I just gained 5 pounds reading the recipe, but I don’t care. I’d have this for breakfast, lunch or dinner. Even better with Huey Lewis in the background 🙂
I love french toast, so I’m sure I’d devour this! Delicious 🙂
I think you and the Professor need to come and visit and fix this awesome breakfast for us (since I am still ailing). Mr. B will make the cappuccinos, I will make the mimosas (are you surprised?!) and we will have one heck of a great weekend!!! 🙂
Oh My 🙂 Now this looks right up my alley, I love french toast & adding mascarpone cheese just brings this over the top.
Oh, I love cranberries… This looks absolutely fabulous!
That does look like an amazing way to start a morning! Yum!
Mmmm. Challah in the morning. Love the idea of the rich yummy bread and cheese with the sharp, clean cranberries. Mmmmm
Mmm…love those leisurely weekend breakfasts in jammies!
Honey…you are KILLIN’ me with the cranberry french toast. I am sitting here trying to pay bills and all I can think about is your new recipe. Have I told you yet today that I just love you? LOL!
Are you kidding me!! Holy cow that looks awesome…okay looked awesome. Someone went and ate it all, no fair. I guess I’ll just have to make some 🙂
Okay, you are killing me with this one. I want it for breakfast, lunch and dinner.
You have me drooling over here!
That sounds like the perfect weekend morning – I also love to “putz” around the kitchen, sipping my tea and putting together a special breakfast. I have been trying to cook with cranberries as much as possible and this is a fantastic breakfast option!
You know I’m a cranberyaholic right; I can’t get enough of them during this season. And now this and guess what. I happen to have some of that liqueur; yes I do! Yummalummadingdong!
This looks and sounds awesome!
Oh that looks so decadent!
Drool. This looks amazing. I haven’t had breakfast yet, but I want this.
Oh my gosh, just beautiful! French toast is an all time favorite of mine.
I love that last picture! Exactly what would happen here too! Thanks for another great recipe, pics, and words.
Oh, I love me some Huey! ?
And this french toast looks INCREDIBLE!!!
I want to eat this every morning:)
How truly beautiful and delicious looking. My mouth is watering just thinking about these!
Oh my word…
This looks luverly! YUM.
Oh my stars! These look scrumptious!!!
Looks like this french toast recipe is a keeper. I cannot get enough cranberry sauce these days!
I have such a weakness for french toast……..this looks and sounds incredible!!
Oh my, you are an evil woman tempting us with such things! 🙂
Love the before & after pictures – so cute! And that’s a great Sunday morning song too.
I’m definitely more of a basic french toast girl – slices and maple syrup BUT that picture is gorgeous and the idea does sound rather tasty. I love cranberries 🙂
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You’re killing me!! This must be banned – after our decadent weekend I have lost the will to fight and I think I have to succumb to this sometime this week!