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Warm French Toast with Apple Compote

Category: food


1.  For the French toast: Cut the loaf of raisin bread into 1 cm | 0.5" thick slices. Use a large round cookie cutter to cut out rounds from the slices.

2.  Beat together the eggs, milk, vanilla extract, sugar, and spices in a shallow bowl until well combined.

3.  Working in batches, dip the raisin bread into the egg mixture, turning to coat.

4.  Melt some cubed butter in a large non-stick frying pan set over a moderate heat until hot. Add the raisin bread to the pan, frying until golden-brown on both sides, turning once, about 3-4 minutes.

5.  Slide out of the pan onto a plate and loosely cover with aluminium foil to keep warm. Repeat step 4 for the remaining slices, using fresh butter for each batch.

6.  To serve: Melt the butter in a saucepan set over a medium heat. Add the apples and sauté for 4-5 minutes until softened.

7.  Stir in the maple syrup and cook for a further 2-3 minutes until the syrup has thickened slightly.

8.  Arrange the French toast in stacks on plates, spooning the apples on top. Pour over more maple syrup before serving.

  • Serves: 4
  • Time needed: 40 minutes
  • Difficulty Easy


  • For the French toast:
  • 1 large loaf raisin bread
  • 6 large eggs
  • 350 ml whole milk
  • 2 tsp vanilla extract
  • 1 tbsp caster sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 tbsp unsalted butter, cubed, for frying
  • To serve:
  • 1 tbsp unsalted butter
  • 2 large eating apples, cored and diced
  • 2 tbsp maple syrup, plus extra for pouring

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