12/19/11

Apple-Gruyère French Toast With Red Onion & Happy Hanukkah!

If you watched this most recent holiday-themed video attempt, you'll recall that all Christmas stockings are not created equal and that it's important to remember that Matt's Jewish. With that in mind, I didn't want to let another Jewish holiday come and go without a proper culinary dedication. I also really wanted to eat this apple-Gruyère French toast with red onion, which Melissa Clark somewhat recently presented as an "Alternative for Latke Lovers" in her New York Times column. 
Her piece begins with the question: "WHY is it that there are eight days of Hanukkah and only one really traditional holiday food, at least in this country?" Of course, Clark is referring to the latke, which is delicious and which I'll be making a version of for Christmas Eve, but as she points out, "As long as it’s fried in olive oil to commemorate the miracle of 165 B.C. (when a day’s worth of oil burned for eight), almost anything goes."
 
I just can't tell you how good this was. I can tell you, however, that I used extra Gruyère and finished my fried milk-and-egg-soaked Challah stuffed with onions and cheese and topped with apples and an egg faster than Matt finished his.
I can also tell you this: Happy Hanukkah, friends!
Apple-Gruyère French Toast With Red Onion via The New York Times / Melissa Clark
2 1 3/4-inch-thick slices challah bread from middle of loaf
3 ounces grated Gruyère cheese (about 3/4 cup)
1/4 small red onion, very thinly sliced
2 large eggs, lightly beaten
3/4 cup whole milk
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1 small apple, cored, quartered and very thinly sliced
Fried eggs, for serving, optional.

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.

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.

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.

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.

Yield: 2 servings.
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31 comments:

Matthew said...

This was the best breakshaw (aka shawbins, aka shawpops) that I've had in a long time. I'd be very happy if this became a Hanukkah tradition in our house!

squirrelbread said...

You've got my husband's number on this one. We made an Asiago pesto French toast a few years back, and he was nuts for it. This will be a treat for him -- thanks!

*Heather*

Andrea said...

This looks incredible! Happy Hanukkah!

Rachel said...

YUM!

la domestique said...

Oh I do love Challah! The French toast looks so good. Happy Hanukkah!

keepfeeling said...

Kinda wishing I was Jewish after seeing this.
Happy Hanukkah!

Anne Zimmerman said...

I want this for lunch!

Anonymous said...

I am absolutely making this for my family this weekend. So glad to have finally learned of a decadent Chanukah breakfast food.

Heather Taylor said...

I would be in breakshaw heaven, if this magically appeared in front of my one morning!

sg said...

mmm most definitely with the fried egg!

Megan Taylor said...

I would like this :)

Mary Anne said...

Whoaaaaaa Nelly that looks good!

Happy Hanukkah you two!

Stephanie said...

That sounds really different. I like the combination of red onions and apple.

Sunday Taylor said...

This looks delicious! I have never cooked a recipe by Melissa Clark, but read her all the time. I have to try this one. Happy Holidays!

Jessica said...

This looks soooo good. You know it's Christmas when you get two Bon Appetempt posts in one week! Happy Holidays!!!
-Jess

Marsha and Mark said...

Looks and sounds delicious. a great new Hanukah tradition.

Simply Life said...

oh what a fabulous idea! I'm drooling over this!

jeana sohn said...

this is my dream breakfast. it looks so yummy!!!!!

Gwendoline Hède said...
This comment has been removed by the author.
blogmilk said...

I made this this morning! Thanks!

Alana2424 said...

I made this for my family yesterday for our New Year's brunch- and it came out really really good! Thanks for the inspiration, your blog rules.

amelia said...

@blogmilk & @alana2424 YAY!! so glad!

Caroline said...

Now that seriously looks delicious!!! MMM!

emmycooks said...

I just discovered your blog & am poking around--I made this a couple years ago and then had to make it several more times in rapid succession (thank goodness there are so many nights of Hanukkah!). Seeing your post & lovely photos reminds me that I didn't make it even once this year. I will have to make up for it in Dec. of 2012 for sure. :)

Astrabox said...

Love this site, thanks

essay said...

Great recipe I really love to cook french toasts and I am so glad to find a recipe here...Your idea with red Onions is really very creativity and I believe it will taste as good as it is looking in the photos...!!

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Blog writing said...

Wow these toasts are simply amazing with the onions indeed and I just want to try it out this recipe on my coming weekend soon... :)

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