Every time I go back to Montreal, my mom tries to send me back with leftover raisin challah. She does this not only because I love it and miss it dearly, but because it makes for the best french toast. Weekend breakfasts typically go savoury in our house, but sometimes, decadent breakfasts are the best way to kick off the weekend. We had a few leftover apples lying around, so I decided to round off the meal with apple compote.

FRENCH TOAST WITH APPLE COMPOTE // makes enough for two


2 apples, cored and roughly chopped
1 tsp cinnamon
1 tbsp brown sugar
juice from 1 lemon

4-5 slices of raisin challah (any day old/defrosted bread will do)
2 eggs
1 tsp cinnamon
dash of vanilla extract

What to do:

Start by making the compote...

In a small pot, combine the chopped apple, cinnamon, brown sugar and lemon juice.

Cover and let cook on medium-low heat for about 15-20 minutes, stirring occasionally to avoid sticking.

Remove from the heat when the apples are at your desired tenderness - basically before it hits the "apple sauce" stage.

For the french toast...

In a shallow bowl, whisk together the egg, cinnamon and vanilla.

Dip each piece of bread into the mixture and transfer to a medium heat, lightly buttered pan.

Cook a few minutes each side, being careful not to let it burn.

Assemble, and serve with maple syrup (as if there was any doubt).