Vermont cheddar-apple bake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter or margarine; softened |
| 8 | Whole-wheat bread slices crusts removed | |
| ⅓ | cup | All-purpose flour |
| 2 | cups | 1% milk, low-fat |
| ½ | teaspoon | Salt and pepper |
| ¼ | teaspoon | Nutmeg; ground |
| Fresh apple slices | ||
| 1 | large | Egg; beaten |
| 5 | larges | (5 c) baking apples |
| (macintosh, rome) cored, peel & thinly sliced | ||
| 1 | large | Yellow onion; peel & thinly sliced |
| 2 | cups | Extra sharp cheddar cheese shredded |
Directions
OPTIONAL GARNISH
Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 2:10
1. Preheat oven to 350 F; butter a 13 x 9 x 3-inch ovenproof dish.
Using 2 Tbs of butter, thinly coat one side of each bread slice. Cut each slice into 4 triangles, making 32; line the dish with 16 triangles, buttered-side up.
2. In a medium-size saucepan, melt the remaining 2 Tbs of butter over moderate heat. Stir in the flour and cook until bubbly. Whisk in the milk, salt, pepper, and nutmeg; bring to a boil and cook until thickened. Remove from the heat, cool, then whisk in the egg.
3. Top the bread in the dish with ½ of the apples, ½ of the onion, ½ of the cheese, and ½ of the sauce; repeat. Arrange the remaining 16 bread triangles , buttered-side-up, around the edge of the dish, overlapping slightly. Cover and refrigerate for 1 hour.
Uncover and bake for 50 mins or until puffy and golden. Let stand for 10 mins; garnish with the apple slices if you wish. Serve with a spinach salad. Makes 8 servings.