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1
Combine the cider and cornstarch in a small bowl, stirring with a whisk.
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2
Melt 2 teaspoons butter in a large non-stick skillet over medium heat.
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3
Add shallots to pan, and cook for 1 minute, stirring frequently.
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4
Add the cider mixture, cider, and syrup to pan, and bring to a boil, stirring frequently.
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5
Reduce heat to low, and cook for 3 minutes, or until apples begin to soften, stirring occasionally.
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6
Set aside and keep warm.
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7
Cut a horizonal slit through bottom crust of each bread slice, to form a pocket, and stuff 1/2 ounce of cheese evenly into each pocket.
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8
Combine fat-free milk, buttermilk, and the next 5 ingredients through and including egg white in a shallow dish, stirring well with a whisk.
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9
Working with 1 stuffed bread slice at a timer, place bread slice into milk mixture, turning gently to coat both sides.
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10
Heat a large non-stick skillet over medium-high heat .
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11
Melt 2 teaspoons butter in pan.
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12
Add 3 coated bread slices to pan and cook for 2 minutes on each side, or until lightly browned.
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13
Repeat procedure for remaining 2 teaspoons butter, and 3 coated bread slices.
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14
Place 1 french toast slice onto each of 6 plates, and top with 3 tablespoons sauce, and 1 1/2 teaspoons pecans.
