Stuffed French Toast with Sausage
Stuffed French Toast with Sausage
Serves 6
For the Sausage
1 lb ground pork (look for at least 20% fat content if possible)
1 t rubbed sage
½ t ground thyme
1/8 t ground cayenne (optional)
1 t onion powder
½ t garlic powder
½ t sugar
1 t ground pepper
¾ t kosher salt
1 T olive oil
Combine all ingredients except olive oil in a bowl and mix thoroughly together. Form into 6-8 patties about 2 oz each. Add the olive oil to a skillet over medium heat and cook the patties for 4-5 minutes a side or until cooked through to 165F internally. Set aside and cover to keep warm.
For the Stuffed French Toast
1 lb fresh strawberries
2 T + 1 t granulated sugar (divided)
1 t vanilla extract
3 eggs
¾ cup milk
1 t ground cinnamon
12 slices brioche bread
16 oz whipped cream cheese (any flavor you like)
3-4 T unsalted butter
Plus more butter, syrup, whipped cream and/or powdered sugar for serving
Stem the strawberries and cut in half or quarters depending on size. Add to a bowl with two tablespoons of sugar. Toss thoroughly and set aside in the fridge for at least 1 hour up to overnight. Stir every few hours.
Add eggs, cinnamon, teaspoon of sugar, vanilla and milk to a dish. Beat the eggs and combine everything thoroughly. Spread some of the whipped cream cheese on one slice of bread and top with the other slice. How much cream cheese you stuff into your toast is completely up to you. Soak in the egg and milk mixture on each side for 2-3 minutes.
Melt 1 T of butter in a skillet over medium low heat. Add in 2-3 pieces of stuffed French toast and cook for 3-4 minutes on the first side. Once golden brown, flip and cook for 3-4 minutes on the other side or until golden brown. Place cooked toast in a warm oven, add another tablespoon of butter to the pan, and continue cooking French toast until ready to serve.
To serve, place a few pats of butter on the toast and drizzle with syrup. Top with the macerated strawberries and whipped cream and powdered sugar if desired. Serve warm sausage patties alongside.
