Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 6
  • 5 star values: 6

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.

Kathy Farrell-Kingsley
Recipe by Cooking Light October 2010

Gallery

Gentyl & Hyers; Styling: Kendra Smoot

Recipe Summary

Yield:
6 servings (serving size: 2 pieces toast and about 1/3 cup compote)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°. Place wire rack on a baking sheet and place in oven.

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  • 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.

Nutrition Facts

370 calories; fat 12.1g; saturated fat 5.3g; mono fat 4g; poly fat 1.3g; protein 11.3g; carbohydrates 55.3g; fiber 2.9g; cholesterol 185mg; iron 2.7mg; sodium 427mg; calcium 146mg.
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