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Moist yet crusty ciabatta and nutty Gruyere cheese sets this apart from regular French Toast. Got this recipe from one of the many apple orchards in my area.
- 59.14 ml apple cider
- 4.92 ml cornstarch
- 9.85 ml butter
- 29.58 ml finely chopped shallots
- 473.18 ml sliced mcintosh apples
- 59.14 ml maple syrup
- 0 ciabatta
- 85.04 g gruyere cheese, cut into thin slices
- 118.29 ml nonfat milk
- 78.07 ml low-fat buttermilk
- 1.23 ml salt
- 0.59 ml ground nutmeg
- 0.59 ml black pepper
- 1 large egg
- 1 large egg white
- 19.71 ml butter, divided
- 44.37 ml chopped pecans, toasted
- Combine the cider and cornstarch in a small bowl, stirring with a whisk.
- Melt 2 teaspoons butter in a large non-stick skillet over medium heat.
- Add shallots to pan, and cook for 1 minute, stirring frequently.
- Add the cider mixture, cider, and syrup to pan, and bring to a boil, stirring frequently.
- Reduce heat to low, and cook for 3 minutes, or until apples begin to soften, stirring occasionally.
- Set aside and keep warm.
- Cut a horizonal slit through bottom crust of each bread slice, to form a pocket, and stuff 1/2 ounce of cheese evenly into each pocket.
- Combine fat-free milk, buttermilk, and the next 5 ingredients through and including egg white in a shallow dish, stirring well with a whisk.
- Working with 1 stuffed bread slice at a timer, place bread slice into milk mixture, turning gently to coat both sides.
- Heat a large non-stick skillet over medium-high heat .
- Melt 2 teaspoons butter in pan.
- Add 3 coated bread slices to pan and cook for 2 minutes on each side, or until lightly browned.
- Repeat procedure for remaining 2 teaspoons butter, and 3 coated bread slices.
- Place 1 french toast slice onto each of 6 plates, and top with 3 tablespoons sauce, and 1 1/2 teaspoons pecans.