French Toast with Apple Compote
Serves: 1
French Toast
2-3 slices of bread of your choice (if using morning rounds, two should be enough)
1 whole egg
1 egg white
1 t. sugar or maple syrup
Splash of milk or water
Splash of vanilla
Pinch of cinnamon
Pinch of salt
Whisk together all ingredients from egg through salt. Place bread in mixture and let soak at least 10 minutes. Make sure to turn the bread a few times so it cab evenly absorb the egg mixture. I do this before starting the compote so there is plenty of time to soak. Heat a nonstick skillet on low and spray with nonstick spray (optional). Once warm, place bread on skillet and cook until brown. Once browned, turn over and cook the other side until brown. I prefer a soft inside and a crispy outside when it comes to French toast. I find that using a low heat helps to accomplish this.
Apple Compote
1 medium apple (I used Granny Smith), chopped (and peeled, if desired)
Scant 1/4 cup water + 1 t., divided
1/2 T. sugar
1 t. cinnamon
1/4 t. cornstarch
Splash of vanilla
Pinch of salt
Combine all ingredients except for 1 t. water and cornstarch in a sauce pan and place over medium heat. Once apple mixture starts to bubble, stir to coat apples well. If the mixture starts bubbling too hard, turn heat down a bit. Let mixture simmer for a few minutes. In the meantime, combine 1 t. water and cornstarch and add to the apple mixture. Turn heat down low and stir often until mixture thickens. If you choose not to add cornstarch, reduce water by a couple of teaspoons.
Serve French toast topped with the compote and enjoy!