Vermont Apple Cheddar bake
Prep time: 20 min / Standing time 1hr / Cooking time 50min
~4 Tbs unsalted butter (softened)
8 slices whole-wheat bread (Crusts removed)
1/3 cup (~80 ml) all-purpose flour
2 cups (~500ml) Milk; 1% or whole (I am not responsible if you use skim milk!)
½ tsp each salt and black pepper (or to taste)
¼ tsp ground nutmeg (or to taste)
1 large egg, beaten
5 large baking apples, peeled, cored & thinly sliced (about 5 cups =~1.25litres); I prefer Granny Smith apples, but you can use whatever is available locally or what you prefer.
1 lrg yellow onion peeled and thinly sliced
2 cups (~500ml) Extra sharp shredded cheddar cheese
Fresh apple slices
Butter a 13” x 9” x 3” ovenproof dish. Using 2 tablespoons of butter, thinly coat one side of each bread slice. Cut each slice into 4 triangles, making 32: line the bottom of the dish with 16 triangles.
In a medium saucepan, melt the remaining butter over moderate heat. Stir in the flour cook until bubbly. Whisk in the milk, salt, pepper, and nutmeg; bring to a boil and cook until thickened. Remove from heat, cool and whisk in the egg.
Top the bread in the dish with; ½ of the apples, ½ of the onion, ½ the cheese and ½ of the sauce, repeat. Arrange the remaining 16 bread triangles, buttered-side-up, around the edge of the dish, overlapping them slightly. Cover and refrigerate for 1 hour. Preheat oven to 350° F (180° C); Uncover and bake for 50minutes or until puffy and golden. Let stand for 10min; garnish with apple slices if you desire. Makes 8 servings