Recipe

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• 1/4 cup apple cider
• 1 tsp cornstarch
• 2 tsp butter
• 2 tbsp finely chopped shallots
• 2 cups sliced mcintosh apples
• 1/4 cup maple syrup
• ciabatta
• 3 oz gruyere cheese , cut into thin slices
• 1/2 cup nonfat milk
• 1/3 cup low-fat buttermilk
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• 1/8 tsp black pepper
• 1 large egg
• 1 large egg white
• 4 tsp butter, divided
• 3 tbsp chopped pecans, toasted

• 1 Combine the cider and cornstarch in a small bowl, stirring with a whisk.
• 2 Melt 2 teaspoons butter in a large non-stick skillet over medium heat.
• 3 Add shallots to pan, and cook for 1 minute, stirring frequently.
• 4 Add the cider mixture, cider, and syrup to pan, and bring to a boil, stirring frequently.
• 5 Reduce heat to low, and cook for 3 minutes, or until apples begin to soften, stirring occasionally.
• 6 Set aside and keep warm.
• 7 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.
• 8 Combine fat-free milk, buttermilk, and the next 5 ingredients through and including egg white in a shallow dish, stirring well with a whisk.
• 9 Working with 1 stuffed bread slice at a timer, place bread slice into milk mixture, turning gently to coat both sides.
• 10 Heat a large non-stick skillet over medium-high heat .
• 11 Melt 2 teaspoons butter in pan.
• 12 Add 3 coated bread slices to pan and cook for 2 minutes on each side, or until lightly browned.
• 13 Repeat procedure for remaining 2 teaspoons butter, and 3 coated bread slices.
• 14 Place 1 french toast slice onto each of 6 plates, and top with 3 tablespoons sauce, and 1 1/2 teaspoons pecans.