Challah French Toast with Cranberry-Apple Compote

Challah French Toast with Cranberry-Apple Compote

Always choose a firm-textured, flavorful bread for the best French
toast. Slices of gold, egg-rich challah are a good choice because they
soak up the batter yet retain their shape during cooking. This is a
perfect way to use your leftover cranberry sauce from Thanksgiving
dinner; add maple syrup for more sweetness, if you like.

Challah French Toast with Cranberry-Apple Compote

For the cranberry-apple compote:

2 apples, such as Granny Smith or Baldwin, peeled, cored and cut into 3/4-inch pieces

1 cup fresh or thawed frozen cranberries

2 Tbs. sugar

1/2 cup fresh orange juice

2 slices fresh ginger, about 1/4 inch thick

3 eggs

3/4 cup milk

2 Tbs. maple syrup

1 tsp. ground cinnamon

1/8 tsp. salt

1 Tbs. unsalted butter

8 slices day-old challah, each 3/4 inch thick, with crusts

To make the compote, in a nonreactive saucepan over medium heat,
combine the apples, cranberries, sugar, orange juice and ginger. Cover,
bring to a simmer and cook, stirring occasionally, until the apples are
soft when pierced with a fork, about 15 minutes. Serve the compote warm, or chill in the refrigerator and serve cold. Or, store in an airtight
container in the refrigerator for up to 3 days.

In a bowl, whisk together the eggs, milk, maple syrup, cinnamon and salt. Pour the batter into a baking dish.

In a large fry pan over medium heat, melt half of the butter and continue to heat until it foams but does not brown.

Place 4 of the bread slices in the egg mixture and let stand for 5
seconds. Turn and let stand for 5 seconds more. Using tongs, lift the
slices from the batter, letting any excess drip back into the baking
dish, and transfer to the hot pan. Cook until browned, about 3 minutes.
Turn the slices over and cook until browned on the other side, about 2
minutes more. Using clean tongs, transfer the French toast to a warmed
platter. Repeat with the remaining butter, batter and bread slices.

Serve immediately, accompanied by the cranberry-apple compote. Serves 4.

Recipe adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce.

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