This challah French toast with maple-apple compote is killer. Think warm, sweet challah-bread french toast topped with warm, cinnamon sugar-sautéed apple slices and dripping in even more thick, syrupy cinnamon sugar. These kind of remind me of eating a warm apple pancake (you know, one of those big ones you bake in the oven?).
And the best part about this recipe is that it's a delicious holiday recipe you don't have to feel guilty indulging in. Two thick slices of this French toast with 2/3 cup of maple-apple compote is about 370 calories . . . Now compare this number to Barefoot Contessa's challah French toast recipe, which has over 500 calories and 17 grams of fat! Not a bad swap, huh?
Read on for the recipe.
For the compote:
- 1 tablespoon butter
- 3 cups sliced peeled Gala apples (about 1 1/2 pounds)
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
For the French toast:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup plain soy milk (or regular milk)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 large eggs, lightly beaten
- 12 (1 ounce) slices challah bread
- 4 teaspoons butter
- Preheat the oven to 250°F. Place a wire rack on a baking sheet and place in the oven.
- To prepare the compote, heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray; melt one tablespoon butter in pan. Add apples to pan; sauté eight minutes or until tender. Stir in the maple syrup and 1/2 teaspoon cinnamon. Keep warm.
- To prepare the French toast, combine the granulated sugar and one teaspoon cinnamon in a medium bowl, stirring with a whisk. Add the milk, vanilla, salt, and eggs; whisk until well blended. Working with one bread slice at a time, place the bread slice into the milk mixture, turning gently to coat both sides.
- Heat a large nonstick skillet over medium-high heat. Melt one teaspoon butter in pan. Add three coated bread slices; cook two minutes on each side or until lightly browned. Place on the rack in the oven to keep warm. Repeat the procedure three times with the cooking spray, the remaining three teaspoons butter, and the remaining nine coated bread slices. Serve the French toast with compote.
Adapted from Cooking Light Magazine