The bread takes on a soft, cakelike texture due to its custard bath, making it distinctly light & fluffy – a nice accompaniment to the sharp cheese, caramelized apple & savory onions. This sandwich may not replaces latkes on Hanukkah, but makes a beautiful alternative appropriate all year long.
- 2 1 3/4-inch-thick slices challah bread (use middle of loaf)
- 3 ounces Gruyère cheese, grated (roughly 3/4 cup)
- ¼ small red onion (slice very thinly)
- 2 large eggs (beat lightly)
- ¾ cup whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil (extra virgin)
- 1 small apple, (core, quarter, thin slicely)
- Fried eggs, for serving, optional
- Take one slice of bread, and place on countertop (bottom crust nearest to you). Cut into bottom crust, parallel to counter, in order to make a pocket. Make sure not to slice all the way to the top of the slice – the bread should remain attached there. Tuck half the cheese and onion slices into the pocket, and repeat with the other slice.
- Whisk together the eggs, milk, salt & pepper in a bowl. In a shallow, wide dish, pour in the custard. Soak the stuffed bread in the custard, making sure to turn once halfway through the process. Done when most of the liquid is absorbed, approx. 5 min.
- In a large skillet, heat oil on a medium heat. Add half the apple slices in a single layer, and cook for roughly 1 minute. Cover the apples by placing the bread slices in the pan. Take the remaining apple slices and arrange on top of the bread, before cooking for an additional minute.
- Reduce to low-med, cover, and cook for 5 more minutes. Remove cover, and increase heat to medium. Continue cooking until their bottoms are golden, roughly 2 min. Carefully turn the bread & apples, and continue cooking until the bread is golden & the cheese has melted, approximately 3-5 min. If desired, serve topped with fried eggs.