Recipe borrowed with permission from grocery.coop
Ingredients
Compote
- 3/4 cup water or apple juice
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 cup raisins
- 1/4 cup chopped pecans
- 3 cups apple peeled and cut into 1/2 in pieces
- pinch of salt
- 1 tablespoon cornstarch
- 2 tablespoons butter
French Toast
- 1 pound loaf of soft-crusted bread cut into 1 inch thick slices
- 5 large eggs
- 1 cup milk
- 2 tablespoons maple syrup
- pinch of salt
- 2 tablespoons butter
Servings:
Instructions
- To make the compote, bring the water, brown sugar, maple syrup, cinnamon and raisins to a boil in a saucepan. Add the pecans, apples and salt. Bring the mixture to a simmer and cook for about 15 minutes, stirring occasionally. Add the cornstarch and butter and simmer another 3-5 minutes until slightly thickened. Keep warm while preparing the French toast, or prepare the compote the night before and reheat.
- Preheat the oven to 300 degrees F. Place a metal rack in the oven to keep pieces of finished French toast warm while the rest is cooking. Melt a little of the butter in a large skillet (or two skillets to make the process go faster) over medium-low heat. Whisk the eggs, milk, maple syrup and salt in a large bowl. Soak each slice of bread in the egg mixture for about 30 seconds on each side. Place in hot skillet and cook each side for 3-4 minutes until golden brown. Add more butter for each new piece of toast added to the pan. Slice French toast into triangles and serve topped with warm apple compote.
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