CookingLight diet CookingLight diet
Sara Tane
Active Time
20 Mins
Total Time
30 Mins
Yield
Serves 6

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.

How to Make It

Step 1

In a skillet over medium heat, melt 1 tbsp butter. Add apples and sauté until apples are softened, about 10 minutes.

Step 2

Add cider, honey, ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon salt. Keep warm on low heat.

Step 3

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.

Step 4

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.

Step 5

Keep French toast warm in oven at 200°F. Once all challah is cooked, top with apple compote and confectioners’ sugar. Serve immediately.