Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Ciabatta French Toast April 30, 2013

Filed under: Breakfast — lowfatdiva @ 5:10 pm

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 ramona@lowfatdivablog.com

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.




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