Ciabatta French Toast with Warm Apple Maple Syrup

Ingredients

• 0.3 cup apple cider 
• 2 cups mcintosh apples sliced
• 0.1 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 4 teaspoons butter divided
• 12 ounce ciabatta bread 
• 1 teaspoon cornstarch 
• 1 large eggs 
• 1 large egg whites 
• 0.5 cup skim milk fat-free
• 0.1 teaspoon nutmeg 
• 3 ounces gruyere cheese cut into thin slices
• 0.3 cup buttermilk low-fat
• 0.3 cup maple syrup 
• 3 tablespoons pecans toasted chopped
• 0.3 teaspoon salt 
• 2 tablespoons shallots finely chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine cider and cornstarch in a small bowl, stirring with a whisk. Melt 2 teaspoons butter in a large nonstick skillet over medium heat.
2. Add shallots to pan; cook 1 minute, stirring frequently.
3. 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.
4. Cut a horizontal slit through bottom crust of each bread slice to form a pocket; stuff 1/2 ounce cheese evenly into each pocket.
5. Combine fat-free milk, buttermilk, and next 5 ingredients (through egg white) 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.
6. Heat a large nonstick skillet over medium-high heat. Melt 2 teaspoons butter in pan.
7. 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 butter and remaining 3 coated bread slices.
8. Place 1 French toast slice onto each of 6 plates; top each serving with about 3 tablespoons sauce and 1 1/2 teaspoons pecans.