Prep time: 20 minutes
Cook time: 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 9×13-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.
- Melt 2 tablespoons of the unsalted butter in a large nonstick skillet over medium heat and heat until sizzling but not brown. Add 4 of the bread slices in a single layer. Cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and sprinkle each slice with a heaped tablespoon of grated cheese. Cover and cook until the cheese is melted and the second side is browned, 2 to 3 minutes more.
- Transfer to a serving plate. Cook the remaining slices in two more batches, adding 1 tablespoon unsalted butter to the skillet between each batch. Serve topped with the Envy™ apple salsa.
Storage: Leftover French toast and apple salsa can be refrigerated separately in airtight containers for up to 3 days.
Recipe and photo courtesy of Kitchn as part of 2021 Brunch Fest. Credit: Photo: Ghazalle Badiozamani; Food Styling: Sean Dooley