For the roasted grapes: Preheat the oven to 325 degrees F. In a bowl, combine the sliced grapes, grapeseed oil, rosemary and salt.
Ingredients you will need
Grape Seed Oil
Rosemary
Grapes
Salt
Equipment you will use
Bowl
Oven
3
Mix to coat the grapes evenly. Scatter the grapes on a sheet pan or in a large skillet and roast in the oven, 15 to 20 minutes. They should not be shriveled up, just plump and juicy.
Ingredients you will need
Grapes
Equipment you will use
Frying Pan
Oven
4
For the syrup: In the meantime, in a stainless steel saucepan, add the wine and rosemary sprig. Simmer on medium-low heat until reduced by half, 15 to 20 minutes.
Ingredients you will need
Rosemary
Syrup
Wine
Equipment you will use
Sauce Pan
5
Remove the rosemary, add the syrup, turn off the heat and let rest. (This can be done ahead of time)
Ingredients you will need
Rosemary
Syrup
6
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. Beat until all the ingredients are well combined.
Ingredients you will need
Cinnamon
Vanilla
Bread
Sugar
Egg
Milk
Equipment you will use
Casserole Dish
Bowl
1
Heat a large nonstick or cast-iron skillet to medium-high. Dip the bread in egg wash on both sides, allowing the egg wash to soak in but not over saturate the bread.
Ingredients you will need
Bread
Dip
Egg
Equipment you will use
Frying Pan
2
Add the butter to the skillet and let melt.
Ingredients you will need
Butter
Equipment you will use
Frying Pan
3
Place the bread in the skillet and let brown, about 3 minutes. Flip the bread over and place some brie on the cooked side of 1 slice of bread. Allow the cheese to soften while the second side cooks to golden brown. Turn off the heat and sandwich the 2 slices together.
Ingredients you will need
Cheese
Bread
Brie
Equipment you will use
Frying Pan
4
Cut the bread on a diagonal and plate. Top with roasted grapes and drizzle with pinot noir syrup.