Time: 30 minutes
Feeds: 2 people
Ingredients:
- 1 package Johnsonville Original breakfast sausage links
- 4 eggs
- Small splash of vanilla
- Ground cinnamon, to taste (see notes)
- 6 slices Seattle Sourdough French bread
- Softened butter, for serving
- Maple Syrup, for serving
Directions: In a medium nonstick skillet, place sausages in a single layer. Add water to the pan until sausages are just covered. Place over medium heat with a lid on. Once the sausages have come up to a boil, remove lid and keep on medium heat so that the water cooks off. Once the water is almost gone, lower the heat to medium low and brown the sausages, keeping an eye on them to ensure they aren’t burning. Once they’re just about done, lower the heat to the lowest setting to keep warm. Continue to keep an eye on them so they aren’t getting too dark. Once the french toast is ready, transfer to a plate.
In a bowl, beat 4 eggs and add a small splash of vanilla. I don’t like my french toast to taste overwhelmingly of vanilla but I like for there to be a small hint. Of course, if you want more, just add it! Add in cinnamon and mix to your liking. Sometimes I mix it more throughly but I like when there are still specks of cinnamon.
Heat a griddle to 300 degrees and spray with cooking spray once warm. Dip the pieces of bread one at a time into the egg mixture, being careful not to over saturate them. Let the excess egg mixture drip off of the bread and place on skillet. Continue with the rest of the bread and leave to cook until the first side of the bread is golden brown, about 3-5 minutes. Of course, keep an eye on the french toast being careful not to burn it. Flip and cook on the other side until just done. Transfer to a plate and butter while it’s still nice and hot. Top with syrup and enjoy.
Notes: The amount of cinnamon that you use is completely up to you and your taste. Some french toast that you get in restaurants doesn’t have cinnamon at all. They are wrong. I grew up with really cinnamon-y french toast so I add a solid teaspoon when making mine. Of course, add however much you prefer!