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.

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