Toss peeled and diced apples into a bowl with cinnamon, nutmeg, salt, and lemon juice. Toss to coat.
Place a medium pan over medium high heat and drop in 1 tbs of butter. Once melted add in the apples and saute. After 2 minutes add in the water and once that is evaporated you can carefully add the brand if using. Allow the alcohol to fully burn off and then remove from heat.
Pour apples into a bowl and cover with plastic wrap. Using a smoking gun, infuse apples with wood smoke for 4 minutes.
Cut two thick slices of sour dough. Using a bread knife, carefully slice 75% of the way through the centre of the slice of bread. Now smear on 2 tbs of boursin apple and maple followed by 1/4 cup of the smoked apple compote. Push down on the bread.
In a large bowl mix together the eggs, milk, cinnamon, nutmeg, and salt. Carefully drop in the stuffed bread and allow to soak in the egg mixture for 2 minutes per side.
Place an oiled pan over medium heat and drop in some butter and olive oil. Once pan is at temperature place the french toast onto the pan and fry until both sides or perfectly brown.
Remove from pan and serve with Canadian maple syrup.
