Apple-gruyere French Toast With Red Onion |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Taking it from the dining section of the New York Times Ingredients:
2 1 3/4-inch-thick slices challah bread from middle of loaf |
3 ounces grated gruyere cheese (about 3/4 cup) |
1/4 small red onion, very thinly sliced |
2 large eggs, lightly beaten |
3/4 cup whole mil 1/4 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
2 tablespoons extra virgin olive oil |
1 small apple, cored, quartered and very thinly sliced |
fried eggs, for serving, optional |
Directions:
1. Place one slice of bread on kitchen counter, the bottom crust nearest you. Cut into bottom crust, parallel to counter, to make a pocket. Do not cut all the way to top of slice; bread should remain attached there. Tuck half the cheese and onion slices in pocket. Repeat with other slice.
2. In a bowl, whisk together the ggs, milk, salt and pepper. Pour custard into a wide, shallow dish. Soak stuffed bread in custard, turning once halfway through, until most of the liquid has been absorbed, about 5 minutes.
3. Heat oil in a large skillet over medium heat. Add half the apple slices in a single layer and cook for 1 minute. Place bread slices in pan, covering apples. Arrange remaining apple slices on top of bread; cook 1 minute more.
4. Reduce heat to medium low, cover and cook for 5 minutes. uncover and increase heat to medium; cook until bottoms are golden, about 2 minutes. Carefully turn bread and apples and cook until bread is golden and cheese is melted, 3 to 5 minutes. Serve topped with fried eggs if desired.
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