I couldn’t resist the cinnamon challah at the 300 cafe again; turned it into banana compote French toast the next morning. Delicious! This is an easy brunch recipe. Will definitely make it again when the girls are home on a weekend.

Ingredients

French Toast

• One  1-lb loaf of Cinnamon Raisin Challah, cut into one-inch slices
• 6 eggs
• 1 cup half and half
• 1 Tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg

Banana Compote

• 3 ripe but firm bananas, peeled and sliced diagonally
• 2 Tbsp unsalted butter
• 3 Tbsp coconut sugar
• 1/8 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 cup fresh orange juice
• 2 Tbsp Malibu rum
• pinch of salt

Directions

French Toast

1. Whisk the ingredients (except the challah) together in a large bowl until combined.
2. Preheat the oven to 325 degrees F.
3. Dip the challah slices in the egg mixture for at least a minute until soaked through.
4. Lightly grease a skillet over medium heat.
5. Pan fry the challah slices until golden on each side.
6. Transfer the fried slices to a lined sheet pan.
7. Bake the challah slices in the oven for 10 minutes so that they are heated through but still moist.
8. Remove from the oven and set aside.

Banana Compote

1. Melt the butter over medium heat in a large skillet.
2. Add the banana slices and cook gently for 2 – 3 minutes, flipping them in between.
3. Sprinkle the coconut sugar, nutmeg, and cinnamon over the banana until melted.
4. Gently stir in the orange juice, pinch of salt and the coconut rum and cook until the liquid is slightly reduced.
5. Serve over warm French Toast with fresh fruits.