Sausage & Apricot Topped French Toast
|Cooked pork sausage||1 Pound (Links)|
|Apricots/1 can, 1 pound 14 ounce apricot halves, drained||1 Pound, halved and pitted|
|Firmly packed brown sugar||3 Tablespoon|
|Baking mix||1⁄2 Cup (8 tbs) (Biscuit Mix)|
|Ground cinnamon||1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Day old french bread||1 Pound (1 Loaf)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Frying)|
In a frying pan over medium-high heat, brown sausage links on all sides; push to one side of pan and discard all but 2 tablespoons of the drippings.
To drippings, add apricots and brown sugar; stir just until sugar dissolves and apricots look glazed.
Mix with sausages and keep warm while making French toast.
In a medium-size bowl, beat eggs.
Blend in baking mix, sugar, cinnamon, and milk; mix until smooth.
Cut bread into 1-inch-thick slices; soak slices in batter, a few at a time, turning once, until all are completely saturated.
In a wide frying pan over medium heat, add about 1/4 inch oil.
When oil is hot, add a few bread slices at a time.
Cover and cook for 5 minutes or until browned and slightly puffy; turn and brown other side.
Drain on paper towels; keep warm.
Repeat until all slices have been cooked.
Put sausages and apricots in a serving bowl to pass at the table.
Pass another bowl filled with sour cream to spoon on each toast slice.