Ciabatta French Toast with Warm Apple Maple Syrup from Cooking Light

Moist yet crunchy ciabatta and nutty Gruyere 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.

Yield: 6 servings
Community Recipe from

Ingredients

  • 1/4 cup(s) apple cider
  • 1 teaspoon(s) cornstarch
  • 2 teaspoon(s) butter
  • 2 tablespoon(s) finely chopped shallots
  • 2 cup(s) sliced McIntosh apples
  • 1/4 cup(s) maple syrup
  • 6 (2 oz) slice(s) ciabatta bread
  • 3 ounce(s) gruyere cheese cut into thin slices
  • 1/2 cup(s) fat-free milk
  • 1/3 cup(s) low-fat buttermilk
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) ground nutmeg
  • 1/8 teaspoon(s) freshly ground black pepper
  • 1 large egg
  • 1 large egg white
  • 4 teaspoon(s) butter divided
  • 3 tablespoon(s) 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 milk, buttermilk, and next 5 ingredients (through egg white) in a shallow dish, stirring well with a whisk. Working with one 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.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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