Brandy Soaked French Toast with Apple Compote
Recipe type: Nicole-Cooking for Keeps
Serves: 4
Note. This serves 4-6 people since a half loaf yields four to six pieces of bread. It depends on how big of eaters you’ve got in your family. We were just fine with one piece per person – these are BIG portions. If you think that won’t be enough for 4-6 people or have more than 4-6 people, double the recipe.
  • ½ loaf challah bread
  • 5 cups diced granny smith apples (about large apples)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brandy
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • ¼ cup water
  • ⅛ teaspoon cinnamon
  • Pinch of cardamom
  • Pinch of salt
  • 1 ½ cups milk
  • 3 eggs
  • 3 tablespoons brandy
  • ⅛ teaspoon salt
  1. For the compote: Sauté apples in butter over a medium high heat until they begin to soften, about five minutes. Add brandy and cook until almost evaporated about two minutes. Add sugars, water, and spices. Cook the mixture until the apples are cooked through and start to break down, another 8 minutes. The mixture should be soft, but still have a little toothsome bite to some of the apple pieces. Keep warm over a low heat.
  2. For the french toast: Preheat oven to 350 degrees. Slice Challah into one inch slices. Whisk milk, eggs, brandy, and salt together in a large shallow dish until combined. Place bread into the custard mixture. Soak the first side for two minutes. Turn over and let the other side soak for two minutes. Heat a large sauté pan over a medium heat. Add one tablespoon of butter to the pan, swirling to coat the entire pan. Cook bread until the first side is golden brown, about two to three minutes. Flip over and cook another 30 seconds. Transfer the pan to the oven and bake for five minutes.
  3. Serve toast with apple compote and maple syrup.
Recipe by Cooking for Keeps at