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.

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