FALL

Jo’s Bar Applesauce-Stuffed French Toast

This clever baked French toast recipe means you don’t have to stand at the stove cooking toast to order. We cheated a bit—the applesauce isn’t exactly stuffed into the bread; rather, it’s nestled between the baking slices.

Serves 4

7 thick slices raisin or white sandwich bread

3 tablespoons unsalted butter, at room temperature

¼ cup granulated sugar mixed with 1 tablespoon ground cinnamon

½ cup applesauce

1½ cups whole milk

3 large eggs

1 teaspoon pure vanilla extract

Pinch of salt

Garnishes

Whipped cream

Maple syrup

Powdered sugar

1. Preheat oven to 400°F. Butter an 8-by-8-inch baking pan.

2. Spread one side of each bread slice with butter; sprinkle with cinnamon-sugar mixture. Place bread on the baking sheet and bake 6 minutes, until toasted, flipping once. Reduce oven temperature to 350°F. Cut 3 slices in half. Lay the remaining 4 slices down the length of the pan, arranging them in an overlapping column. Fit half the slices around the edges of the pan to even out the height of the slices. Use a tablespoon to spoon the applesauce in between the slices, so that applesauce is completely covered by the toast.

3. In a medium bowl, whisk milk, eggs, vanilla and salt. Pour evenly over the toast slices. Let the toast sit for at least 15 minutes (or cover and refrigerate overnight). Bake 25 minutes, or until filling is just set. Serve hot, with garnishes as desired.

TIP: Use whatever bread your family likes, but make sure it’s not a thin-sliced variety.