Ciabatta French Toast with Warm Apple Maple Syrup

Interesting...my hubby loved it! My tastebuds were a little confused, but glad I tried it, all the same! I used Rome apples and sugar-free maple syrup. Not much food for 10 pts, but it was fun to try something different.

I thought that this recipe was wonderful! Everything seemed to work well together - the apples and shallots with the maple syrup and apple cider made such a delicious, not too sweet syrup (although my husband, who loves maple syrup, added more maple syrup on top of it). I made this for my sister and her husband while they were visiting us, and they thought it was fabulous. In fact, I had to make it again the next time they visited since it was such a hit. I loved the little bit of Gruyere cheese tucked into the ciabatta bread - subtle yet a nice hint of nutty cheese to contrast with the syrup. Don't forget the toasted pecans on top - they just round it all out. This morning was my third time making it & I'll definitely make it again!

This was yummy. It wasn't too sweet like most french toast, and I thought it worked for all three meals. I didn't think it was too savory; the shallots were very subtle. As to what Vailmorgan said I think she used apple cider vinegar instead of apple cider. There is no vinegar in this recipe.

This recipe was FANTASTIC. My daughter-in-law made it for brunch and it was a big hit with everyone. I liked it because it wasn't overly sweet. The cider sauce is delicious...I didn't use any extra maple syrup. Two small changes she made to the recipe: Italian bread instead of ciabatta and Granny Smith apples instead of Macintosh. Truly fabulous!

I thought this sounded delicious. It just didn't work for my husband and I though. I made it for breakfast and maybe that was the problem. It was a little too savory for us. We did not like the taste of shallots & vinegar with the sweetness of the apples and maple syrup. I may try this again without using the shallots and vinegar.