Challah French Toast with Cranberry-Apple Compote

To make the compote, in a nonreactive saucepan over medium heat, combine the apples, cranberries, sugar, orange juice and ginger. Cover, bring to a simmer and cook, stirring occasionally, until the apples are soft when pierced with a fork, about 15 minutes. Serve the compote warm, or chill in the refrigerator and serve cold. Or, store in an airtight container in the refrigerator for up to 3 days.

In a bowl, whisk together the eggs, milk, maple syrup, cinnamon and salt. Pour the batter into a baking dish.

In a large fry pan over medium heat, melt half of the butter and continue to heat until it foams but does not brown.

Place 4 of the bread slices in the egg mixture and let stand for 5 seconds. Turn and let stand for 5 seconds more. Using tongs, lift the slices from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan. Cook until browned, about 3 minutes. Turn the slices over and cook until browned on the other side, about 2 minutes more. Using clean tongs, transfer the French toast to a warmed platter. Repeat with the remaining butter, batter and bread slices.

Serve immediately, accompanied by the cranberry-apple compote. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).