To Make the French Toast

1. 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.
2. 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.
3. 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.
4. Repeat the above process with the remaining Challah bread slices.

To Make the Apple Cinnamon Compote

1. 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.
2. Serve the apple compote over the cooked french toast and drizzle with maple syrup.