Grilled Cheese French Toast Recipe
Grilled cheese is always yummy. But this version from Jessamyn Waldman Rodriguez's The Hot Bread Kitchen Cookbook, with pillowy French toast and slices of buttery apple, will put you in a state of bliss.
Photo: Johnny Miller
Serves 4
5½ Tbsp. unsalted butter, divided
2 Granny Smith apples, cored and thinly sliced
2 Tbsp. sugar, divided
1½ tsp. lemon juice
8 large eggs
½ cup whole milk
½ tsp. kosher salt
¼ tsp. ground cinnamon
8 slices challah
1 cup grated extra-sharp cheddar, divided
Total time: 35 minutes
In a large skillet, melt 3 Tbsp. butter over medium-high heat. Add apples in an even layer and sprinkle with 1 Tbsp. sugar. Cook until apples are browned, 3 minutes per side. Remove from heat, drizzle with lemon juice and transfer to a plate.
In a large baking dish, whisk together eggs, milk, salt, cinnamon and remaining Tbsp. sugar. Add challah slices to egg mixture, flipping once. Wipe skillet clean and melt 2½ Tbsp. butter over medium-high heat. Add 4 slices soaked bread in a single layer and cook until just browned on one side, 1 minute. Turn over 2 slices and top each with ¼ cup extra-sharp cheddar. Top with other 2 slices, so the browned side touches cheese. Press sandwiches with a spatula; cover pan and let cook until undersides are browned, 2 minutes.
Uncover pan, flip sandwiches and cook uncovered until second side is browned and cheese is melted, 1 minute. Transfer to serving plates and repeat with remaining 4 slices of bread. Top sandwiches with reserved apples and serve immediately.
Ingredients
Directions
Total time: 35 minutes
In a large skillet, melt 3 Tbsp. butter over medium-high heat. Add apples in an even layer and sprinkle with 1 Tbsp. sugar. Cook until apples are browned, 3 minutes per side. Remove from heat, drizzle with lemon juice and transfer to a plate.
In a large baking dish, whisk together eggs, milk, salt, cinnamon and remaining Tbsp. sugar. Add challah slices to egg mixture, flipping once. Wipe skillet clean and melt 2½ Tbsp. butter over medium-high heat. Add 4 slices soaked bread in a single layer and cook until just browned on one side, 1 minute. Turn over 2 slices and top each with ¼ cup extra-sharp cheddar. Top with other 2 slices, so the browned side touches cheese. Press sandwiches with a spatula; cover pan and let cook until undersides are browned, 2 minutes.
Uncover pan, flip sandwiches and cook uncovered until second side is browned and cheese is melted, 1 minute. Transfer to serving plates and repeat with remaining 4 slices of bread. Top sandwiches with reserved apples and serve immediately.
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