Sometimes my ridiculousness even amazes me.
I have no idea what in tarnation made me want to make some kind of roasted grape mascarpone French toast crostini business.
Honestly, I’m not even sure I got the capitalization right. Is it French Toast or is the toast French? Beats me.
So, anyhoo —
I’m keeping things short today because I have some lawyer stuff to do for a family situation. Wish me luck!
I hope you like it and I hope you make it!
I’m sure glad I did.
I hope you do too!
- 2 pounds red and white seedless grapes
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1/4 teaspoon salt, plus a few pinches more for finishing
- 12 slices baguette or french bread about 1/2 -3/4 inch thick
- 3 eggs
- 1/4 cup whole milk
- 1 tablespoon vanilla bean paste or vanilla extract
- 8 ounces mascarpone
- 1/4 - 1/2 cup sliced almonds
- Preheat oven to 425
- Combine grapes, olive oil, honey, and 1/4 teaspoon salt
- Spread out in an even layer on a parchment covered baking sheet
- Roast 10 - 12 minutes, until some of the grapes begin to burst and the juices run out, careful not to burn the juices
- Reduce heat to 200
- Heat a griddle to 400 or a skillet on the stove to high
- Whisk together eggs, milk, and vanilla bean paste
- Soak the pieces of bread in the egg mixture and transfer to griddle or skillet, cook 3-4 minutes each side, working in batches and move them to a foil or parchment lined baking sheet into the 200 degree oven to keep warm
- Divide marscapone evenly among the cooked french toast slices, spoon a few grapes with juice on top, then almond slices and a pinch of salt
- Serve immediately