Gingerbread French Toast with Warm Fruit Compote


10 slices dense bread, sliced ¾ inch thick
4 eggs, beaten
½ cup root beer soda
2 Tbs. molasses
1 tsp. pumpkin pie spice
¼ tsp. Kosher salt

For the Compote:

½ tsp. curry powder
½ tsp. cinnamon
1 cup applesauce
½ cup golden raisins
½ cup fresh cranberries
2 Tbs. apricot jam
Pure maple syrup, for garnish


To prepare compote, bloom spices in small sauce pan over medium heat, just until fragrant; add applesauce, raisins, cranberries and jam; stir to combine. Let simmer over low heat until hot throughout and thickened slightly; remove from heat.

Meanwhile, prepare French toast by combining eggs, root beer, molasses, pumpkin pie spice and salt in a large mixing bowl; whisk to combine well. Heat cast iron griddle over medium high heat (can substitute non-stick griddle or saute pan of your choice). When griddle is hot, place bread slices into milk mixture, one at a time, turning once, for just a few seconds on each side, then place onto prepared griddle. Cook French toast slices just until golden brown, 1 -2 minutes on each side; transfer to a platter and keep warm. Repeat with remaining slices of bread and egg mixture.

To serve, top French toast slices with warm compote, then drizzle with maple syrup and serve at once.