Apple-Gruyère French Toast With Red Onion
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 21¾-inch-thick slices challah bread from middle of loaf
- 3ounces grated Gruyère cheese (about ¾ cup)
- ¼small red onion, very thinly sliced
- 2large eggs, lightly beaten
- ¾cup whole milk
- ¼teaspoon kosher salt
- ¼teaspoon ground black pepper
- 2tablespoons extra virgin olive oil
- 1small apple, cored, quartered and very thinly sliced
- Fried eggs, for serving, optional
Nutritional analysis per serving (2 servings)
645 calories; 43 grams fat; 16 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 31 grams protein; 806 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place one slice of bread on kitchen counter, the bottom crust nearest you. Cut into bottom crust, parallel to counter, to make a pocket. Do not cut all the way to top of slice; bread should remain attached there. Tuck half the cheese and onion slices in pocket. Repeat with other slice.
- Step 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.
- Step 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.
- Step 4
Reduce heat to medium low, cover and cook for 5 minutes. 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. Serve topped with fried eggs if desired.
Private Notes
Comments
The (fairly thick -- 1-3/4") slice is on the counter on its large cut side, with the bottom crust closest to you. You poke a knife in through the bottom crust and cut accross the interior of the slice, parallel to the counter, creating a pocket that stretches almost all the way to the top crust.
Think of it as butterflying the bread. Make a book like shape of each slice: cut through slices sideways, so they open out into a book with the top crust as the spine of the book.
Sorry...don't compute??? Place one slice of bread on kitchen counter, the bottom crust nearest you. Cut into bottom crust, parallel to counter, to make a pocket. Do not cut all the way to top of slice; bread should remain attached there. Tuck half the cheese and onion slices in pocket. Repeat with other slice. Can someone describe this cut differently...please
This is yummy! I would say a poached egg on top or something with a sauce would really help take this to another level.
This was delicious. Worth the additional effort
I would say you don’t really need the salt and pepper but some thyme would be good.
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