This recipe for french toast is delicious. I’m not a big french toast fan because I find it rather boring but putting new twists onto the idea of french toast is a lot more fun! Enjoy!!!! For comments/questions email firstname.lastname@example.org
Ciabatta French Toast
1/4 cup apple cider
1 teaspoon cornstarch
2 teaspoons Blue Bonnet Lite
2 tablespoons finely chopped shallots
2 cups sliced McIntosh apples
1/4 cup maple syrup
6 slices ciabatta bread
3 ounces low fat Gruyère cheese, cut into thin slices
1/2 cup no fat ½ & /12
1/3 cup low-fat buttermilk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
½ cup Egg Beaters
4 teaspoons butter, divided
Combine cider and cornstarch in a small bowl, stirring with a whisk. Melt 2 teaspoons Blue Bonnet 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.
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 ½ & 1/2, low fat buttermilk, and next 5 ingredients (through beaters) 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.
Heat a large nonstick skillet over medium-high heat. Melt 2 teaspoons Blue Bonnet 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 Blue Bonnet and remaining 3 coated bread slices.
Serve with sauce.