"Something Different" Latkes

Chanukah is coming. First candle next Friday evening at sunset - (it's Shabbat so you have to light just a bit earlier).

Melissa Clark suggests:-

Apple-Gruyère French Toast with Red Onion

Time: 30 minutes

2 1 3/4 -inch thick slices challah bread from middle of loaf

3 ounces grated Gruyère cheese (about 3/4 cup)

1/4 small red onion, very thinly sliced

2 large eggs, lightly beaten

3/4 cup whole milk

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons extra virgin olive oil

1 small apples, cored, quartered and very thinly sliced

Fried eggs, for serving, optional.

1. Place one slice of bread on kitchen counter, the bottom crust nearest you. Cut into bottom crust, parallel to counter, to make a pocket. Do not cut all the way to top of slice; bread should remain attached there. Tuck some cheese and a few onion slices in pocket. Repeat with other slice of bread.

2. In a bowl, whisk together the eggs, milk, salt and pepper. Pour custard into a wide, shallow dish. Soak stuffed bread in custard, turning once halfway through, until most of the liquid has been absorbed, about 5 minutes.

3. Heat oil in a large skillet over medium heat. Add half the apple slices in a single layer and cook for 1 minute. Place bread slices in pan, covering apples. Arrange remaining apple slices on top of bread; cook 1 minute more.

4. Reduce heat to medium low, cover and cook for 5 minutes. Uncover and increase heat to medium; cook until bottoms are golden, about 2 minutes. Carefully turn bread and cook until bread is golden and cheese is melted, 3 to 5 minutes. Serve topped with fried eggs if desired.

Yield: 2 servings.