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Kitchen Guy - Cheese-Stuffed Ciabatta French Toast


1/4 cup apple cider

1 tsp cornstarch

6 tsp unsalted butter, divided use

2 Tbsp shallots, finely chopped

2 cups Macintosh apples, cut into small cubes

1/4 cup maple syrup

6 Ciabatta or Torta rolls

3 oz Gruyere or Swiss cheese slices

1/2 cup milk

1/3 cup buttermilk

1/4 tsp salt

nutmeg and black pepper to taste

2 large eggs

3 Tbsp toasted and chopped pecan halves


Combine cider and cornstarch in a small bowl. Melt 2 tsp butter in a large skillet over medium heat. Add shallots and cook 1 minute, stirring frequently. Add the cider-cornstarch mixture, apples and maple syrup, bring to a boil, stirring, then reduce heat to low and cook until apples begin to soften – about 3 minutes. Set aside.

Cut a pocket in the ciabatta or torts rolls and stuff a half slice of the cheese into each one.

Combine the buttermilk, whole milk, salt, nutmeg, pepper, and eggs in a shallow dish and whisk well.

Heat a large non-stick skillet over medium high heat. Melt 2 tsp butter and begin addition egg-dipped ciabatta to the pan. Cook for about 2 minutes on each side until lightly browned. Repeat until all of the rolls have been cooked.

Place one roll on a plate and top with the apple-maple syrup mixture and garnish with toasted pecans.

(Recipe adapted from Cooking Light)

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