How to Make It
In a skillet over medium heat, melt 1 tbsp butter. Add apples and sauté until apples are softened, about 10 minutes.
Add cider, honey, ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon salt. Keep warm on low heat.
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.
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.
Keep French toast warm in oven at 200°F. Once all challah is cooked, top with apple compote and confectioners’ sugar. Serve immediately.