Sweet Pink Lady apples hold up well to being sautéed for the compote. Liberty, Fuji, or Jonagold apples would also work. Substitute Hawaiian bread if challah isn't available.
1 tablespoon butter
3 cups sliced peeled Pink Lady apples (about 1 1/2 pounds)
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup 2% reduced-fat milk
2 teaspoons vanilla extract
1/8 teaspoon salt
4 large eggs, lightly beaten
12 (1-ounce) slices challah bread
4 teaspoons butter
Powdered sugar (optional)
How to Make It
Preheat oven to 250°. Place wire rack on a baking sheet and place in oven.
To prepare compote, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; melt 1 tablespoon butter in pan. Add apples to pan; sauté 8 minutes or until tender. Stir in maple syrup and 1/2 teaspoon cinnamon. Keep warm.
To prepare French toast, combine granulated sugar and 1 teaspoon cinnamon in a medium bowl, stirring with a whisk. Add milk, vanilla, salt, and eggs; whisk until well blended. Working with 1 bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.
Heat a large nonstick skillet over medium-high heat. Melt 1 teaspoon butter in pan. Add 3 coated bread slices; cook 2 minutes on each side or until lightly browned. Place on rack in oven to keep warm. Repeat procedure three times with cooking spray, remaining 3 teaspoons butter, and remaining 9 coated bread slices. Serve French toast with compote. Sprinkle with powdered sugar, if desired.