Apple Gruyere French toast

 

This French Toast is amazing!  I don't really do French Toast but this recipe was a must with the cheese, apples and pecans.  Enjoy!

 

*tips*

I would say any red apple would work here.

You can skip the shallots.

This is a Cooking Light recipe so feel free to fatten it up some.  :)

 

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. 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.