Warm Apple Compote French Toast

Born from France's pain perdu tradition of reviving day-old bread in rich custard, this skillet French toast pairs thick brioche with warm apple compote. Maple and a hint of thyme give the fruit a fragrant brunch finish.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 13g protein
• 52g carbs
• 18g fat
• 3g fiber

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Ingredients

• 8 thick-cut brioche or challah slices
• 4 large eggs
• 1 cup whole milk
• 1 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 pinch of nutmeg
• 1/4 tsp kosher salt
• 3 medium crisp apples (Honeycrisp or Pink Lady), cored and diced
• 1 tbsp fresh lemon juice
• 3 tbsp pure maple syrup
• 3 tbsp unsalted butter
• 4 fresh thyme sprigs
• 1/4 cup toasted chopped pecans
• as needed extra maple syrup for serving

Instructions

1. 1In a wide shallow dish, whisk the eggs, milk, cinnamon, vanilla, nutmeg, and salt until smooth and uniform so the bread will soak evenly.
2. 2Core and dice the apples into bite-size pieces. Toss them immediately with lemon juice to keep their color bright.
3. 3Melt one tablespoon of butter in a medium saucepan over medium heat. Add the apples, maple syrup, and two thyme sprigs.
4. 4Cook the apples, stirring often, 8 to 10 minutes until they soften and release juices but still hold their shape and the liquid turns glossy and syrupy. Remove the thyme sprigs and keep the compote warm on low.
5. 5Set a large nonstick or well-seasoned skillet over medium heat and add a little of the remaining butter, swirling to coat.
6. 6Working in batches, dip each bread slice into the egg mixture for about 10 seconds per side so it is saturated but not falling apart. Let excess drip back into the dish.
7. 7Place the soaked slices in the hot skillet and cook 3 to 4 minutes per side until deep golden brown and slightly crisp at the edges. Adjust heat if the bread browns too fast before the center sets.
8. 8Transfer cooked toast to a warm platter and repeat with remaining butter and bread until all slices are done.
9. 9Spoon the warm apple compote generously over the stack, scatter toasted pecans and fresh thyme leaves, and finish with a light drizzle of maple syrup. Serve family-style so everyone can pull slices at the weekend table.