Savory French Toast with Envy™ Apple Salsa

20 minutes
10- 15 minutes

2 Envy™ apples

1 medium lemon

1/2 small shallot

3 sprigs fresh thyme

2 teaspoons olive oil

Kosher salt

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.

North America