Cibatta French Tosat w/ Warm Apple Maple Syrup

Cibatta French Tosat w/ Warm Apple Maple Syrup
Cibatta French Tosat w/ Warm Apple Maple Syrup

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

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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