Prep 10 mins
Cook 35 mins
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.