Oh my goodness! The new year is here! Are you ready for it? I’m not sure if I am, but that is of no consequence. It’s here, so I better get it together.
Around this time everybody starts making resolutions for themselves and their families. I get it. You want to better yourself and your situation. Usually, I promise myself the same things: lose weight, better hair care(gotta keep my ‘fro tight), get myself organized, blah, blah, blah.
Things have changed this time around. This past year I’ve embarked upon an adventure called I bake he shoots and I couldn’t be more excited. It’s been a long time since I’ve felt the level of enthusiasm that I feel for the work that Dave and I have begun.
So this year…I’m making one New Year’s Resolution:
To fully commit myself to this project, this joint adventure, this endeavor. This year will be dedicated to great food + great photography.
…and better hair care. Seriously, I never kid about my ‘fro.
Alright…enough about ‘fros and
revolutions resolutions. Let’s talk food. More importantly, breakfast.
The latest issue of Food Network Magazine has a beautiful cover of Christmas cookies, but inside you’ll find a nice spread dedicated to pigs in a blanket. But not any old pigs in a blanket…french toast sausages. What?
Normally, I’m not really into french toast. I’m a waffle girl. On occasion, I’m a buttermilk-pancakes-with-a-side-of-bacon girl, but when I saw those sausages wrapped up in french toast? I was a changed girl.
Now, I’m not gonna lie to you. These babies take a little bit of work. This isn’t a everyday recipe. I’d file this under special occasions, like the Breakfast in Bed category. Or, the Mother’s Day Brunch category. Or, the I’m-sorry-I-didn’t-pick-you-up-from-the-hospital category. Well, you might need to dig a little deeper for that one.
French Toast Sausages Recipe
Recipe adapted from Food Network Magazine
- 14 breakfast sausages links, about 14 ounces
- 2 eggs
- ¼ cup milk(I used vanilla almond milk)
- 1 heaping T granulated sugar
- ¼ t cinnamon
- pinch of nutmeg
- pinch of kosher salt
- 7 slices of white sandwich bread
- 4 T butter, divided
- Maple syrup, for dipping
- Powdered sugar, for dusting
- Preheat the oven to 375 degrees F and line a baking sheet with foil.
- Arrange sausages on sheet and spray with Pam or oil.
- Bake for 10 min.
- If sausages aren't brown, broil for an additional 4-5 minutes.
- Remove from oven and set aside.
- Reduce oven temp. to 200 degrees F.
- Whisk eggs, milk, sugar, cinnamon, nutmeg, and salt in a small bowl.
- Pour into shallow pan, like a 9 x 9 baking pan.
- With Kitchen scissors, trim the crust from each slice of bread and cut in half, from top to bottom.
- Flatten each piece with your hand and starting with the short end roll around sausage.
- Press to seal and set in the egg mixture to soak for 5 minutes.
- Melt 2 T of butter in a non-stick pan over medium heat. When butter foams add 7 of the wrapped sausages and cook, turning occasionally, for 4-5 minutes.
- When golden brown on each side remove to a paper towel lined baking sheet and keep warm in the oven.
- Add the rest of the butter and repeat with the remaining wrapped sausages.
- Dust with powdered sugar and serve with maple syrup.
Note: I had a lot of egg mixture left over. You could double the amount of sausages and bread slices and dip them in the remaining egg mixture, but you’ll need an additional 4 T butter for frying.
Check out Dave’s photography technique at French Toast Sausages: Behind the Scenes