French toast and me go way back. Like way. My earliest memories of us (me and french toast) are when my dad would make it for me and my brother when we were little – he made it with Pepperidge Farm white bread and we ate it smeared with margarine and Aunt Jemima syrup. And I LOVED it.This french toast is just a tad (ahem) different than the one I grew up with. First, it is made with Challah (sorry Pepperidge Farm), which is the eggiest, most pillowy and perfect bread for french toast. It is baked (which makes it seem like bread pudding – which I ADORE and which it really just IS . . . ) and so it is a night before kind of food event which in my mind is always the best (I love making things ahead of time – has something to do with how uncomfortable I am with spontaneity . . . ). And, finally, it is baked up with an easy apple compote that takes it completely over the top.Oh, and it is gorgeous and tastes great at room temp and doesn’t even require any additional sweetness in the form of syrup, due to the compote, but a dusting of confectioners’ sugar, on the other hand, is all that and then some. You can find the recipe for my overnight french toast with apple compote, here.