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. ---------------------------------------------------------------------------
Nutrition
Ingredients
