Description
Light and fluffy challah bread is dunked in a sweet custard bath and then pan-fried to buttery perfection. Top it off with a generous portion of rich apple cinnamon compote.
Ingredients
Scale
- 1 loaf Challah bread or Brioche
- 3 large eggs
- 3/4 cup milk
- 1/4 tsp. vanilla extract
- 1/2 T. honey
- 1/4 tsp. salt
- 1–1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- butter for frying
Apple Cinnamon Compote
- 2 large apples (peeled and sliced)
- 3/4 tsp. cinnamon
- 1/4 tsp. vanilla extract
- 1 T. brown sugar
- 1/4 cup water
- 1/2 T. butter
Instructions
To Make the French Toast
- In a large shallow pan or bowl, combine the eggs, milk, vanilla, honey, salt, cinnamon, and nutmeg (all the French toast ingredients). Slice the Challah bread into 3/4 inch thick slices.
- If using fresh bread, dip a slice into the egg mixture for about three seconds and repeat with the other side. If using stale bread, dip the slice longer, about 10-15 seconds on each side. The challah bread should not be completely submerged in the egg mixture, just halfway.
- Heat a large cast iron pan or griddle over medium heat. Add about a tablespoon of butter. Carefully place your slice of soaked bread in the cast iron pan or griddle. Pan-fry for about 2 minutes each side until well browned.
- Repeat the above process with the remaining Challah bread slices.
To Make the Apple Cinnamon Compote
- Heat 1/2 T. butter in a small saucepan over medium heat. Add apple slices, cinnamon, vanilla extract, brown sugar, and water. Sauté for about a minute, stirring the apples slices and spices well. Occasionally mash some of the apples. Reduce and let it simmer for 5 minutes until thickened.
- Serve the apple compote over the cooked french toast and drizzle with maple syrup.
Notes
Adapted from Ina Garten’s French Toast.