French Toast with Apple Cinnamon Compote
French Toast and Egg Batter
1 loaf Brioche, Challah, or bread of your choice, thickly sliced
6 whole eggs
1½ cups light cream (almond, soy, or whole milk may be substituted)
2 Tbs Vanilla Extract
½ to 1 tsp ground cinnamon
1 Tbs powdered sugar, plus an additional 1 Tbs for garnish
1 pinch Seasons Himalayan Pink Premium Salt
Extra Virgin Olive Oil, plus equal parts unsalted butter for sautéing
Apple Cinnamon Compote
3 lbs. apples (golden delicious, granny smith, etc.)
1 cup Seasons Gala Apple Dark Balsamic Vinegar
1 cup Seasons Green Apple Fruit Vinegar
1 cup (packed) brown sugar
2 Tbs ground cinnamon
2 Tbs fresh lemon juice
Peel and core the apples; dice into small- to medium-sized chunks. Place apples and all other compote ingredients into a slow cooker and mix until the apple are fully coated in vinegar and spices. Cook on low for six to eight hours, or until the vinegar has reduced into a thick glaze and apples are soft and dark in color. May be served immediately or stored in airtight container in refrigerator for up to one month.
Prepare French Toast:
Whisk together all batter ingredients in a shallow baking dish. Once batter ingredients are completely incorporated, add as many slices of bread as will fit in a single layer. Coat the bread with the batter on both sides, letting the slices sit for a moment to soak up some of the liquid.
Meanwhile, add about one tablespoon combined butter and extra virgin olive oil to a large nonstick sauté pan over medium-high heat. When butter has melted and is starting to bubble slightly, add batter-soacked slices of bread to pan. Cook each slice for a few minutes on both sides, until golden brown.
Remove from the pan and garnish with a sprinkling of powdered sugar, top with apple cinnamon compote and serve immediately.