French Toast Pigs in Blankets
- 12 pork breakfast sausage links (about 14 ounces)
- 6 large eggs
- 3/4 cup milk
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of kosher salt
- 12 slices potato bread or country white bread
- 4 tablespoons unsalted butter
- Confectioners' sugar, for topping
- Maple syrup, for dipping
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200 degrees F.
Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of bread into a 2-by-4-inch rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of bread around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes.
Melt 2 tablespoons butter in a large nonstick skillet over medium heat. When it begins to brown and foam, add 6 of the bread-wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet, add the remaining 2 tablespoons butter and repeat with the remaining 6 sausages. Dust with confectioners' sugar and serve with maple syrup.
Photograph by Levi Brown
More Recipes and Ideas:
Kicked Up Pigs In A Blanket, Pigs in a Blanket with Emeril's Chicken and Apple Sausage, "French Toast" Napoleon with Maple Syrup, Pecans and Ice Cream, Antipasti Recipes, Thanksgiving Appetizers, Andouille Sausage Recipes, Asian Appetizer Recipes, Artichoke Appetizer Recipes, Chicken Wing Recipes
Thank you! your flag was submitted.