For the balsamic pear and pecan compote
Melt butter in skillet over medium heat. Place pears into pan and top with apple pie spice, sugar and pecans. Mix well. Cook for 15 minutes stirring often. Pour the vanilla bean balsamic vinegar into mixture and cook for additional 5 minutes until liquid is absorbed into pears. Stir often to make sure compote doesn’t stick to pan.
For the challah French toast
Melt about one tablespoon of coconut oil in a cast iron skillet over medium heat (or griddle).
In shallow bowl mix eggs, milk, brown sugar, vanilla, salt and cinnamon. On a plate, spread out the flour. Dip each piece of challah in the egg mixture and coat each side with flour. Once the skillet is hot, place slices in pan and cook each side until brown and crispy (3-5 minutes per side). Continue to melt coconut oil between each batch cooked.
Garnish toast with the balsamic pear and pecan compote.
*The balsamic pear and pecan compote can be made and stored for up to 3 days.
**If using fresh challah, preheat oven to 350°. Place sliced challah bread on cookie sheet. Bake in oven for 7-10 minutes. This is prior to dipping in egg mixture.
Copyright ©2024 Edible Indy. All rights reserved |Edible Indy Foundation
