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Ciabatta French Toast With Warm Apple Maple Syrup

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“Moist yet crusty ciabatta and nutty Gruyere cheese sets this apart from regular French Toast. Got this recipe from one of the many apple orchards in my area.”
6 slices

Ingredients Nutrition


  1. Combine the cider and cornstarch in a small bowl, stirring with a whisk.
  2. Melt 2 teaspoons butter in a large non-stick skillet over medium heat.
  3. Add shallots to pan, and cook for 1 minute, stirring frequently.
  4. Add the cider mixture, cider, and syrup to pan, and bring to a boil, stirring frequently.
  5. Reduce heat to low, and cook for 3 minutes, or until apples begin to soften, stirring occasionally.
  6. Set aside and keep warm.
  7. Cut a horizonal slit through bottom crust of each bread slice, to form a pocket, and stuff 1/2 ounce of cheese evenly into each pocket.
  8. Combine fat-free milk, buttermilk, and the next 5 ingredients through and including egg white in a shallow dish, stirring well with a whisk.
  9. Working with 1 stuffed bread slice at a timer, place bread slice into milk mixture, turning gently to coat both sides.
  10. Heat a large non-stick skillet over medium-high heat .
  11. Melt 2 teaspoons butter in pan.
  12. Add 3 coated bread slices to pan and cook for 2 minutes on each side, or until lightly browned.
  13. Repeat procedure for remaining 2 teaspoons butter, and 3 coated bread slices.
  14. Place 1 french toast slice onto each of 6 plates, and top with 3 tablespoons sauce, and 1 1/2 teaspoons pecans.

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