I love French toast. I may or may not have had dreams about Sabrina’s French Toast (in the Italian Market in Philly) but I always have a bit of eater’s remorse when I realize how many calories I managed to consume before 10 am. I must not be the only one, because Cooking Light had a lighter French Toast recipe that takes advantage of seasonal apples in their most recent issue.
Ingredients (4 servings):
 Compote:
Cooking spray
1 teaspoon butter
3 sliced and peeled Fuji apples
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
French toast:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup 2% reduced-fat milk
1 teaspoon vanilla extract
A pinch of salt
2 large eggs, lightly beaten
4 knotted challah rolls
2 teaspoons butter, divided
Powdered sugar (optional)
Cooking spray
1 teaspoon butter
3 sliced and peeled Fuji apples
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
French toast:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup 2% reduced-fat milk
1 teaspoon vanilla extract
A pinch of salt
2 large eggs, lightly beaten
4 knotted challah rolls
2 teaspoons butter, divided
Powdered sugar (optional)
Prepare the apples. Peel the apples and slice into somewhat even sizes so that they cook evenly. If you cannot find Fuji apples, Cooking Light suggests substituting Liberty, Pink Lady, or Jonahold apples because they will maintain their shape while cooking.
Heat a saute pan over medium heat and coat the pan with cooking spray. Melt 1 teaspoon butter and add the apples. Cook for 8 minutes or until tender. Be sure to stir so that all sides of the apple get evenly cooked.
Stir in the maple syrup and cinnamon and keep warm.
In a medium bowl, combine the granulated sugar and cinnamon. Add milk, vanilla extract, salt, and eggs and whisk until blended.
Slice each of the challah knots in half.
Add the challah pieces 1 or 2 at a time to the milk mixture, coating them well on each side.
Using the same saute pan you used for the apple compote (this will give the French toast a slight apple flavor), melt 1/2 teaspoon butter in the pan over medium heat. Add 2 bread slices and cook for 2 minutes on each side, or until lightly browned. (Because of the knot, press down on the slices so that it can cook evenly). Repeat with remaining butter and slices.
Serve topped with compote and sprinkle with powdered sugar if desired.
This was a very satisfying breakfast, but didn’t weigh me down. The apples caramelized, bringing out their sweetness which was a nice addition to the French toast. I loved using the individual rolls of challah, you end up with an already portioned for you meal.
This recipe was so good, I actually made it again the next morning!
Challah French toast? Apple compote? What a spectacular breakfast…so delish!
What a start for the day, pairing and love the apples served together.
I am on a french toast kick and this just has to be the next thing to feed my addiction. yum!
I love french toast! Your apple compote looks delish!
Challah bread makes the greatest french toast ever. With warm apple compote, that definitely sounds like a winner!
Delicious! what a lovely idea to use apples…I’ve used bananas and oranges, but apples never occurred to me!
What a delicious breakfast, this looks amazing! I love Cooking Light! 🙂
Oh gosh, I haven’t had french toast in ages! Maybe this weekend, I can put this recipe together. Isn’t Cooking Light an awesome magazine!?
Maple, Cinnamon and apples. That’s perfect. I’m hosting an apple blog hop, you should come and share your recipe https://bakerstreet.tv/2011/10/01/apple-blog-hop-cream-cheese-apple-tart/#.TpPvTJxmI5E
This sounds like a perfect breakfast (or dinner)! Love the flavors!
What a nice breakfast. I know that my daughter and I would swipe apples from the pan everytime we passed it.
I love making french toast with different breads! This with the apples sounds like an amazing breakfast!
At first sight it seems to be a potato))