Ciabatta French Toast with Warm Apple Maple Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Moist yet crusty ciabatta and nutty Gruyère cheese set this dish apart from traditional French toast. A vegetable peeler works great for getting thin slices out of the cheese. Rome or Fuji apples would also work. 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 |
6 (2-ounce) slices ciabatta bread |
3 ounces gruyère cheese, cut into thin slices |
1/2 cup fat-free milk |
1/3 cup low-fat buttermilk |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon freshly ground black pepper |
1 large egg |
1 large egg white |
4 teaspoons butter, divided |
3 tablespoons chopped pecans, toasted |
Directions:
1. Combine cider and cornstarch in a small bowl, stirring with a whisk. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 1 minute, stirring frequently. Add the cider mixture, apples, and syrup to pan. Bring to a boil, stirring frequently. Reduce heat to low; cook 3 minutes or until apples begin to soften, stirring occasionally. Set aside, and keep warm.
2. Cut a horizontal slit through bottom crust of each bread slice to form a pocket; stuff 1/2 ounce cheese evenly into each pocket. Combine fat-free milk, buttermilk, and next 5 ingredients (through egg white) in a shallow dish, stirring well with a whisk. Working with 1 stuffed bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.
3. Heat a large nonstick 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 with remaining 2 teaspoons butter and remaining 3 coated bread slices.
4. Place 1 French toast slice onto each of 6 plates; top each serving with about 3 tablespoons sauce and 1 1/2 teaspoons pecans.
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