A recipe by Chef Kerry Sear, Executive Chef, ART Restaurant.
Cooking is like learning to paint: Not everyone can do it. You have to draw on the art inside you. Legions of cookbook readers will be disappointed to hear that.
4 whole Granny Smith apples (cored, peeled and sliced)
1/4 cup brown sugar
1/4 cup butter
1/4 cup water
4 slices Brioche bread
1 cup milk
1/4 tsp ground cinnamon
1/4 cup sugar
1 cup applesauce
3 whole eggs
In a saucepan, add apples, brown sugar, butter and water. Bring the mixture to a simmer and cook for 20 minutes or until the apples are soft.
In a medium mixing bowl, whisk the milk, cinnamon, applesauce, sugar, and eggs together. Soak the brioche bread slices in the milk mixture.
Heat a medium sauté pan to medium heat and add 1 teaspoon of butter. Add the brioche bread and brown on both sides. Place bread on plate. Spoon the warm apple compote mixture on top. Sprinkle with powdered sugar.