French Toast with Maple-Apple Compote

Sweet Pink Lady apples can withstand roasting well for compote preparation. Liberty, Fuji or Jonagold apples are also suitable. If the hala is not available, replace it with Hawaiian bread.
Preheat the oven to 250 degrees. Place the wire rack on a baking sheet and place in the oven.To prepare the compote, preheat a large nonstick skillet over medium-high heat. Brush the pan with cooking spray; melt 1 tablespoon of butter in a skillet. Add apples to skillet; saute 8 minutes or until soft. Add maple syrup and 1/2 teaspoon cinnamon. Keep warm.To make French toast, combine the granulated sugar and 1 teaspoon of cinnamon in a medium bowl, stirring with a whisk. Add the milk, vanilla, salt and eggs; beat until smooth. Working 1 slice of bread at a time, dip a slice of bread in the milk mixture, turning gently to coat both sides.Preheat a large nonstick skillet over medium-high heat. Melt 1 teaspoon of butter in a large skillet. Add 3 slices of iced bread; cook for 2 minutes on each side or until lightly browned. Place on a wire rack in the oven so that they do not cool down. Repeat the process three times, adding cooking spray, the remaining 3 teaspoons of butter and 9 slices of bread covered with the remaining icing. Serve French toast with compote. If desired, sprinkle with powdered sugar.