6 servings (serving size: 2 pieces toast and about 1/3 cup compote)
Photo: Gentyl & Hyers; Styling: Kendra Smoot
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.
Yummy! This was easy, very tasty and loved by my entire family. I also did not need to put on the oven. They were eating them as fast as I could make them. I used Hawaiian bread and Gala apples. I would like to try it with peaches next time I make it.
This recipe was delicious. In my small town I could not find challah or Hawaiian bread so I used French bread. My kids want me to make it again soon and my husband said it was the best French toast he has ever had, better than what you get in a nice cafe!
Delicious. We used the Hawaiian bread. I also didn't bother heating up the oven. I made the compote in a large saucepan - adding a few minutes to the cooking time, then made the bread to order as DH and DD wandered into the kitchen for Sunday breakfast. Everyone loved it.
Got an absolutely delicious from my husband this morning. Can't wait to try it on my grandchildren. The apples were just right I did sprinkle cinnammon on it rather than powdered sugar. By chopping up the bread and mixing with the apples it would make a great bread pudding. Keep these great recipes coming.
I started the apples, meanwhile I did the egg mixture, and started with the French Toast before the apples were completely finished. That way everything was done at the same time without turning the oven on (saving energy).
It tasted very good, we will make again!
Wow. I loved the flavors of this dish, and it's easy to make too! To check out my post with slight changes to the recipe, please visit: http://www.icancookthat.org/2011/10/french-toast-with-maple-apple-compote.html