For the compote- Melt the butter in a large non-stick skillet over
medium high heat. Add the apples, cinnamon and nutmeg to the
pan. Sauté the apples for 5-8 minutes or until the apples are
slightly tender. Reduce the heat to medium low and stir in the
maple syrup. Cook for 1 minute and keep warm. Pour the
compote over each serving of French toast.
For the French toast- Slice the French bread into 12-15 pieces
that are roughly ˝ inch thick. Whisk together the sugar,
cinnamon, nutmeg, milk, vanilla, salt and eggs. Pour into a
shallow bowl. Lightly coat a large non-stick fry pan over medium
high heat with cooking spray. Dip each side of the bread slices
into the egg mixture one at a time and add to the fry pan. Cook
for 2 minutes on each side or until golden brown. Repeat with
the remaining slices.
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