French Toast with Maple-Apple Compote

French-Toast-with-Maple-Apple-Compote

I’m a huge fan of a hearty breakfast on the weekends. By the time I wake up though, it’s late enough to be counted as brunch. Sophie woke me up early over the holiday weekend to go outside for private moment in the bushes. The extra time gave me a chance to whip up a batch of French toast.

The type of bread you use makes all the difference. Stay away from the mushy white stuff you can crunch into a ball and throw at your kid sister. The apple compote portion of the recipe is actually quite versatile. It would make an amazing topping for ice cream or even poured over a pork roast for a little something different at dinner time.

French Toast with Maple-Apple Compote
 
Prep Time
Cook Time
Total Time
 
Recipe Type: Breakfast & Brunch
Serves: 6-8 people
Ingredients
Compote:
  • 1 Tbl. butter
  • 3 cups (about 3 lrg.) gala apples, peeled & sliced
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ cup maple syrup
French Toast:
  • 2 Tbl. sugar
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 cup milk
  • 2 tsp. vanilla extract
  • pinch salt
  • 4 eggs, slightly beaten
  • 1 large loaf French bread
  • cooking spray
Instructions
  1. For the compote: Melt the butter in a large non-stick skillet over medium high heat. Add the apples, cinnamon and nutmeg to the pan. Sauté the apples for 5-8 minutes or until the apples are slightly tender. Reduce the heat to medium low and stir in the maple syrup. Cook for 1 minute and keep warm. Pour the compote over each serving of French toast.
  2. For the French toast: Slice the French bread into 12-15 pieces that are roughly ½ inch thick. Whisk together the sugar, cinnamon, nutmeg, milk, vanilla, salt and eggs. Pour into a shallow bowl. Lightly coat a large non-stick fry pan over medium high heat with cooking spray. Dip each side of the bread slices into the egg mixture one at a time and add to the fry pan. Cook for 2 minutes on each side or until golden brown. Repeat with the remaining slices.
Author's Note
Adapted from Cooking Light Magazine

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this Recipe: