French toast and breakfast sausages transport me right back to age nine or so when Mama Bear made them for us all the time on the weekends.
Now, most days, coffee is my breakfast. Boring.
The recipe is really more method than precision. Soft and fluffy white or wheat bread works best, the kind that’s gummy when you smoosh it between your fingers.
You cut the crusts off the bread then flatten them with your hands or a rolling pin. I prefer using my hands because they stay a little fluffy and are better at soaking up the egg. Using a rolling pin makes them super flat.
The flattened bread is rolled up with a cooked sausage link in the center and then dunked in egg mixed with milk and seasoned with french toast essentials – cinnamon and vanilla.
You cook them like regular french toast – in butter until browned on all sides. Then you get to stand back and watch as your family happily devours them and looks at you like you did something miraculous.
Because wrapping french toast around sausage makes an everyday food special and a whole lot more fun to eat.
Especially for kids who love using their hands – these were made for dunking.
That’s kind of the best. . .The dunking.
Says the nine-year-old in me.
- 8 - 10 breakfast sausages
- 8 - 10 slices white or wheat sandwich bread (the soft, fluffy type)
- 2 eggs
- ¼ cup milk
- ¼ teaspoon ground cinnamon
- a splash of vanilla extract
- butter, for greasing the pan
- maple syrup, for serving
- Cook the sausages according to package directions.
Meanwhiletrim the crust from the bread and flatten it out with your hands or a rolling pin.
- In a shallow bowl whisk the eggs, milk, cinnamon
- Roll each sausage up in a piece of bread and trim the ends off to fit the sausage - or not - it's up to you.
- Heat a clean 10-inch skillet over medium heat and add a pat or two of butter.
- Dunk each roll into the egg, coat completely,
letexcess drip off and place in the pan.
- When the
thebottoms are browned turn with tongs to cook and brown on all sides.
- Serve with maple syrup for dunking.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved