Savory French Toast with Envy™ Apple Salsa
2 Envy™ apples
1 medium lemon
1/2 small shallot
3 sprigs fresh thyme
2 teaspoons olive oil
Freshly ground black pepper
1 (1-pound) loaf unsliced challah or brioche bread
4 ounces Gruyère cheese
6 large eggs
1 1/2 cups whole milk
3 tablespoons unsalted butter, divided
Fit a wire rack inside a rimmed baking sheet.
Core and cut 2 Envy™ apples into small dice. Place in a medium bowl. Halve 1 medium lemon, squeeze the juice over the apples, and toss to coat.
Dice 1/2 small shallot and place in a fine-mesh strainer. Rinse well under cool water, drain, and add to the bowl. Strip the leaves from 3 fresh thyme sprigs into the bowl. Drizzle with 2 teaspoons olive oil, season with a pinch of kosher salt and a few grinds of black pepper, and toss to combine.
Cut 1 loaf challah or brioche bread crosswise into 12 slices (each about 3/4-inch thick). Grate 4 ounces Gruyère cheese on the large holes of a box grater (about 1 cup).
Place 6 large eggs, 1 1/2 cups whole milk, a generous pinch of kosher salt, and several grinds of black pepper in a 9x13-inch baking dish and whisk to combine.
Place 4 of the bread slices in a single layer in the egg mixture. Soak, flipping once, until moistened but not falling apart, 1 to 2 minutes per side. Transfer to the prepared baking sheet in a single layer. Repeat with the remaining 8 slices.