I received a recipe in the mail from one of my local grocery stores the other day and it looked so good, I decided to give it a try. I’m so glad I did.
They were so good, in fact, that I went back to the store and got more so I could make them ahead and freeze for another day.
Breakfast Sausage French toast
1 lb Breakfast sausage links
14 slices white bread, crusts removed
2 eggs
1 cup milk, half & half, or cream
1 tsp vanilla extract
Dash of cinnamon, optional
Powdered sugar, optional
Maple syrup for dipping
Directions:
Preheat oven to 225º
Line a baking sheet with parchment paper or aluminum foil – set aside.
Cook the breakfast sausage according to package directions, set aside.
Meanwhile, stack several slices of the bread and remove the crust with a bread knife, or another serrated knife. Repeat with remaining bread.
In a medium bowl, beat together the eggs, milk, vanilla extract, and cinnamon if using.
Lay 1 slice of bread down on your work surface. Next, place 1 sausage link at the bottom and roll up, sealing the edge as best you can. put on a plate. Continue until you have rolled all sausages.
One at a time, put each “roll” in the egg/milk mixture being sure it’s totally covered. Let the excess drip off and put on a plate. (I dipped only about half of the rolls into the milk mixture at a time.)
Using the same pan you cooked the sausage in, add about a ½ tablespoon of butter and let it get nice and hot, say medium-high. Don’t let the butter brown! Once it begins bubbling, add the rolls, one at a time, being sure not to let the butter splash on you – cook, turning until all sides are a nice golden brown.
Remove the pan from heat and place the cooked on the baking sheet and pop in the oven until the other batch is cooked.
Repeat the dipping and cooking process with the remaining batch.
Place all the cooked Breakfast Sausage French toast on a serving platter and sprinkle with powdered sugar, if using. Serve with warm maple syrup.
Anytime you can make something in advance, you should do it. I’m about to begin writing a series on this food blog (The Table) of exactly this – food hacks, tips and make-ahead things to help your holidays (and everyday life) run more smoothly.
To make ahead:
Let the sausage rolls cool. Then place on a baking tray and place in the freezer until firm. Once they are firm/frozen, place them in a zip freezer bag, or other freezer containers and put in the freezer until ready to eat. Bake in a preheated 350º oven for about 5 or 10 minutes. There is no reason to thaw first.
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I fried a couple of eggs to go along with the French Toast and added a bit of warm maple syrup. It was the perfect breakfast for a cold autumn day.
The Table 