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Challah French Toast with Honey Apple Ginger Compote

Sara Tane
Active time 20 mins
Total time 30 mins

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.


  • 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

Nutrition Information

  • calories 244
  • fat 7.7 g
  • satfat 3.4 g
  • monofat 1.9 g
  • polyfat 0.7 g
  • protein 7.2 g
  • carbohydrate 37.2 g
  • fiber 0.9 g
  • sugars 20 g
  • cholesterol 106.7 mg
  • iron 1.5 mg
  • sodium 355.5 mg

How to Make It

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

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

  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.

  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.

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