Gruyere French Toast With Warm Apple Syrup

1. 1

   Combine the cider and cornstarch in a small bowl. Add the shallots and 2 teaspoons of butter to a medium skillet and cook over medium heat for one minute. Add the cider mixture, apples and syrup to the shallots and bring to a boil, stirring frequently. Reduce the heat to low and cook for another 3 minutes, or until apples begin to soften. Set aside and keep warm.

2. 2

   Slice a pocket into the bottom of each slice of bread and add 2 slices of cheese to each one. Then combine the milk, buttermilk, salt, nutmeg, egg and egg white in a shallow dish. Coat each slice of bread in the mixture. Then add 1 teaspoon of butter to a large skillet and add three slices of the bread to the skillet along with the pecans. Cook the slices of bread about 2 minutes per side, or until golden brown. Repeat the process, leaving the pecans in the skillet, using 1 teaspoon of butter each time, until all the slices are toasted. Remove the pecans.

3. 3

   Serve the French toast slices with the apple and shallot syrup and top with pecans. Serves four.

4. 4

   (Recipe adapted from Cooking Light Magazine.)

No additional tips available.