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Challah French Toast with Pears, Ginger, and Agave Nectar
(recipe, Leah Koenig)
Pear compote with ginger and agave nectar
- 1 large or 2 small Bosc pears, chopped
- 1 Tbsp. agave nectar
- ½ tsp. ginger powder
- 1 Tbsp. water
- 1½ tsp. finely chopped crystalized ginger (optional)
- Whole-wheat challah, enough to make 6 slices
- 2 eggs and 3 egg whites
- ¼ cup low-fat milk
- Pinch of salt
- 3 Tbsp. butter
- Make the compote: Combine all the compote ingredients in a small saucepan and cook over low heat, stirring regularly, until the pears soften and soak up the fragrant ginger liquid. Adjust by adding small amounts of more water and agave until you reach a consistency you like. (I like mine a little stickier, like chutney.)
- Meanwhile, make the French toast: Using a serrated bread knife, cut the challah into six ¾-inch slices and set them aside. In a deep bowl, crack the 2 eggs and add the 3 egg whites. Add the milk and salt, and whisk with a fork until combined. Pour mixture into a pie dish or 9-inch baking dish. Submerge bread in egg mixture until it is well coated on each side. Don't let it sit too long in the mixture, or it will start to fall apart.
- Melt 1 tablespoon butter in a skillet until bubbling but not brown. Fry egged bread slices on each side until brown. (You can put the finished toast on a baking sheet in the oven at around 200 degrees to keep them warm while you finish.) Add another tablespoon of butter and repeat until all the bread is cooked.
- Serve warm, topped with pear compote and drizzled with maple syrup.