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Sausage & Apricot Topped French Toast

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Ingredients
  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
  Eggs 6
  Baking mix 1⁄2 Cup (8 tbs) (Biscuit Mix)
  Sugar 2 Tablespoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Method: 
Toasted
Ingredient: 
Sausage

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