Challah French Toast with Honey Apple Ginger Compote
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Challah, a traditional braided Jewish bread that is served on the holidays, is just as good when it's a day old for a slice of hearty French toast. Paired with a honey-apple compote, this sweet breakfast treat is the perfect meal to wake up to on a lazy morning in bed. If you're up for it, make your own challah, or head to your local bakery for a fresh loaf. Either way, this slightly-sweet, chewy bread makes for the perfect slice of sturdy toast that soaks up the juices of the fruit compote.
- 2 tablespoons unsalted butter
- 2 cups apples, peeled, cored, and sliced (about 2/3 pounds)
- 2 tablespoons apple cider
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1/2 cup 1% low-fat milk
- 1 teaspoon vanilla extract
- 1 teaspoon granulated sugar
- 6 (1 oz.) slices challah bread
- 1 tablespoon confectioners' sugar
- Cooking spray
- Calories 244
- Fat 7.7g
- Satfat 3.4g
- Monofat 1.9g
- Polyfat 0.7g
- Protein 7.2g
- Carbohydrate 37.2g
- Fiber 0.9g
- Sugars 20g
- Cholesterol 106.7mg
- Iron 1.5mg
- Sodium 355.5mg
How to Make It
In a skillet over medium heat, melt 1 tbsp butter. Add apples and sauté until apples are softened, about 10 minutes.
Add cider, honey, ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon salt. Keep warm on low heat.
In a medium bowl, combine sugar, ½ teaspoon cinnamon, ¼ teaspoon ginger and ¼ teaspoon salt. In a separate bowl, whisk eggs milk, and vanilla and combine. Add wet mixture to dry mixture.
In a large skillet over medium high heat, melt 1 tablespoon butter. In batches of 2, gently coat both sides of each slice of challah with egg mixture and cook on skillet until golden brown, about 3 minutes per side. Coat the pan with cooking spray after first and second batch.
Keep French toast warm in oven at 200°F. Once all challah is cooked, top with apple compote and confectioners’ sugar. Serve immediately.