Ciabatta French Toast With Warm Apple Maple Syrup

• 1/4 cup apple cider
• 1 teaspoon cornstarch
• 2 teaspoons butter
• 2 tablespoons finely chopped shallots
• 2 cups sliced McIntosh apples
• 1/4 cup maple syrup
• 6 (2-ounce) slices ciabatta bread
• 3 ounces Gruyere cheese, cut into thin slices
• 1/2 cup fat-free milk
• 1/3 cup low-fat buttermilk
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon freshly ground black pepper
• 1 large egg
• 1 large egg white
• 4 teaspoons butter, divided
• 3 tablespoons chopped pecans, toasted

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. 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.
2. 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 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.
3. Heat a large nonstick skillet over medium-high heat. Melt 2 teaspoons butter 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 butter and remaining 3 coated bread slices.
4. Place 1 French toast slice onto each of 6 plates; top each serving with about 3 tablespoons sauce and 1 1/2 teaspoons pecans.

apple cider, cornstarch, butter, shallots, apples, maple syrup, bread, gruyuere cheese, milk, lowfat buttermilk, salt, ground nutmeg, freshly ground black pepper, egg, egg white, butter, pecans

Taken from www.myrecipes.com/recipe/ciabatta-french-toast-apple-maple (may not work)