Ciabatta French Toast with Warm Apple Maple Syrup

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

Preparation

1. 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. 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. 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. 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.