Yah! Autumn! Have Some French Toast!

In honor of a cooler temperature today, I'm posting my recipe for an autumn favorite.  It's from my maybe-never-to-be-published-cookbook.  It's a wonderful Sunday morning breakfast, or if you're lucky enough to be able to sleep in a bit, brunch. If you make it let me know what you think, I'd love the feedback!

Sweater Weather French Toast

               Makes 4 generous servings

8 slices of bread, preferably the thick "Texas Toast" variety, or choose your favorite (mine is whole wheat)
3 large eggs
1/4-1/3 cup heavy cream
1 1/2 tsp vanilla
1 tsp freshly grated nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
2 c chunky style applesauce (homemade is best!)
butter and pure maple syrup

Preheat oven to 250 degrees.  In a small saucepan, place applesauce on low heat and simmer until warmed through.  Place maple syrup in microwave proof dish or pan on the stove and heat to warmed.

In a large bowl, using a wire whisk, beat eggs with cream until light and fluffy.  Add vanilla, nutmeg, cinnamon and ginger and beat until well incorporated.  Pour into a pie plate, dip bread slice in each mixture, coating both sides evenly .  Be careful not to immerse it for too long, as it will become soggy, dip quickly covering all portions of the slice.

Drop coated slice into a warmed, buttered skillet, cook, over medium heat until golden, turning once.  Remove from plan, place on an oven proof plate, wrap in tin foil with several small holes punched in the top to release the steam.  Place in the preheated oven until all 8 slices are cooked.  Remove from oven, butter each piece liberally, cut diagonally and fan into plate.  Scoop about 1/4-1/3 cup warmed applesauce into the center of each plate, drizzle with warmed maple syrup.