Ciabatta French Toast With Warm Apple Maple Syrup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
1/4 cup apple cider |
1 teaspoon cornstarch |
2 teaspoons butter |
2 tablespoons finely chopped shallots |
2 cups sliced mcintosh apples |
1/4 cup maple syrup |
ciabatta |
3 ounces gruyere cheese, cut into thin slices |
1/2 cup nonfat milk |
1/3 cup low-fat buttermilk |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon black pepper |
1 large egg |
1 large egg white |
4 teaspoons butter, divided |
3 tablespoons chopped pecans, toasted |
Directions:
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.
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