For this week’s holiday countdown recipe, Jill Rose, pastry chef and owner of Chiboust in Tarrytown, shows me her amazing French Toast with Apples. What a great holiday brekky.
The French Toast recipe, after the jump.
Brioche French Toast
Make the apple compote first, then reheat it to top the French toast.
8 eggs
1 quart milk
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 loaf of Chiboust brioche, sliced 1 to 1 1/2 inches thick
Whisk together eggs, milk, sugar, salt, cinnamon and nutmeg. Soak brioche in custard mixture about five minutes.
Sauté in butter until golden brown on both sides.
Sprinkle with powdered sugar.
Serve warm with apple compote.
Apple Compote
4 Granny Smith apples, peeled, cored and sliced
1/2 cup sugar
2 tablespoons water
1 cinnamon stick
1 star anise
3 tablespoons apple brandy (calvados)
1/4 cup half and half
In a heavy-bottomed sauté pan over medium heat, bring sugar, water and spices to a light caramel, about 5 minutes. Add the sliced apples and sauté until slightly tender and golden, Deglaze with the calvados, add the half and half and reduce until thickened, about three minutes.
