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1
For the roasted grapes: Preheat the oven to 325 degrees F. In a bowl, combine the sliced grapes, grapeseed oil, rosemary and salt.
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2
Mix to coat the grapes evenly.
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3
Scatter the grapes on a sheet pan or in a large skillet and roast in the oven, 15 to 20 minutes.
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4
They should not be shriveled up, just plump and juicy.
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5
For the syrup: In the meantime, in a stainless steel saucepan, add the wine and rosemary sprig.
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6
Simmer on medium-low heat until reduced by half, 15 to 20 minutes.
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7
Remove the rosemary, add the syrup, turn off the heat and let rest.
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8
(This can be done ahead of time)
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9
For the egg wash: In a bowl or casserole dish large enough to fit the bread flatly on the surface, beat the eggs, milk, sugar, cinnamon and vanilla.
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10
Beat until all the ingredients are well combined.
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11
For the French toast: Heat a large nonstick or cast-iron skillet to medium-high.
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12
Dip the bread in egg wash on both sides, allowing the egg wash to soak in but not over saturate the bread.
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13
Add the butter to the skillet and let melt.
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14
Place the bread in the skillet and let brown, about 3 minutes.
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15
Flip the bread over and place some brie on the cooked side of 1 slice of bread.
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16
Allow the cheese to soften while the second side cooks to golden brown.
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17
Turn off the heat and sandwich the 2 slices together.
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18
Cut the bread on a diagonal and plate.
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19
Top with roasted grapes and drizzle with pinot noir syrup.
