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French Toast with Warm Apple Pecan Compote

Image of French Toast with Warm Apple Pecan Compote

This fruity French toast is a decidedly festive breakfast. And if you have leftover compote (hint: you can double the recipe), it’s delicious as an ice cream topping, too! This fruity French toast is great for a festive family breakfast. You might want to double the compote recipe, since it’s a delicious topping for ice cream, too. Servings 6. Total time 60 minutes.


3/4 cup water or apple juice
1/4 cup brown sugar
1/4 cup maple syrup
1/2 teaspoon cinnamon
1/4 cup raisins
1/4 cup chopped pecans
3 cups apple, peeled and cut into 1/2-inch pieces
Pinch of salt
1 tablespoon cornstarch
2 tablespoons butter

French Toast
1-pound loaf of soft-crusted bread (such as brioche or challah) cut into 1-inch thick slices
5 large eggs
1 cup milk
2 tablespoons maple syrup
Pinch of salt
2 tablespoons butter


  • To make the compote, bring the water, brown sugar, maple syrup, cinnamon and raisins to a boil in a saucepan. Add the pecans, apples and salt. Bring the mixture to a simmer and cook for about 15 minutes, stirring occasionally. Add the cornstarch and butter and simmer another 3-5 minutes until slightly thickened. Keep warm while preparing the French toast, or prepare the compote the night before and reheat.
  • Preheat the oven to 300 degrees F. Place a metal rack in the oven to keep pieces of finished French toast warm while the rest is cooking. Melt a little of the butter in a large skillet (or two skillets to make the process go faster) over medium-low heat. Whisk the eggs, milk, maple syrup and salt in a large bowl. Soak each slice of bread in the egg mixture for about 30 seconds on each side. Place in hot skillet and cook each side for 3-4 minutes until golden brown. Add more butter for each new piece of toast added to the pan. Slice French toast into triangles and serve topped with warm apple compote.

Calories: 369, Fat: 16 g, Cholesterol: 192 mg, Sodium: 450 mg, Carbohydrate: 60 g, Dietary Fiber: 3 g, Protein: 12 g

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