Eat this wonderful, sweet and savory french toast any time of the day. This recipe is adapted from Melissa Clark’s sandwich recipe in the New York Times. She suggests it is a great alternative to Latkes on Hanukkah.
Apple-Gruyere French Toast
- 4 Slices Hawaiian Sweet Bread Melissa uses Challah, any eggy bread is good
- 3 Oz Gruyere Cheese Any Swiss cheese will do fine
- Some To Taste Very thinly sliced red onion A little goes a long way!
- 2 Ea Eggs, lightly beaten
- 3/4 Cup Whole Milk
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 2 Tbsp Fat for Frying I like coconut oil for this.
- 1 Ea Tart Apple Peeled, cored and thinly sliced
In a bowl, whisk together the eggs, milk, salt and pepper. Pour custard into a wide, shallow dish. Soak bread slices in custard one at a time, until it has absorbed the liquid well.
Heat oil in a large skillet or griddle over medium heat. Add half the apple slices in a single layer in about the shape of two slices of bread. Place two bread slices in the pan, next to the apples to quickly brown - about 1 minute. Then turn those slices onto the apples wet side down.
Place two more slices on the griddle to brown. Arrange cheese slices and onion on top of the first bread slices, then lay the second slices of bread on top of those - Wet side up. (this keeps the bread from being too soggy when done). Arrange remaining apple slices on the pan and flip the entire sandwich onto them. Cook for about a minute more.
Serve sweet with maple or other syrup, or keep somewhat savory with a fried egg on top.