Sunday Brunch: Apple-Gruyère French Toast Recipe

1. 1

   Put one slice of bread on your work surface, the bottom crust nearest you. Cut into bottom crust, parallel to work surface, to make a pocket. Do not cut all the way to top of slice; bread should remain attached there. Gently stuff half the cheese and onion slices in pocket. Repeat with other slice.

2. 2

   In a bowl, whisk together the eggs, milk, salt and pepper. Pour custard into a wide, shallow dish. Soak stuffed bread in custard, turning once halfway through, until most of the liquid has been absorbed, about 5 minutes.

3. 3

   Heat oil in a large skillet over medium heat. Add half the apple slices in a single layer and cook for 1 minute. Place bread slices in pan, covering apples. Arrange remaining apple slices on top of bread; cook 1 minute more.

4. 4

   Reduce heat to medium low (or perhaps low, if you are using a cast-iron skillet or cooking on a powerful burner), cover and cook for 5 minutes. (Since my skillet does not have a cover, I used aluminum foil to make a little lid.) Peek underneath halfway through to make sure the bottom of the bread is not browning too much; if it seems to be, lower the flame or move on to the next step right away, depending on how far gone it is. Uncover and increase heat to medium; cook until bottoms are golden, about 2 minutes. Carefully turn bread and apples and cook until bread is golden and cheese is melted, 3 to 5 minutes.

* Per serving · 4 servings · Values may vary.

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