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I’m pretty hungry.
Hungry? Absolutely. Skip a meal and throw down this double-decker: Sausage stuffed French Toast, melty cheddar, and a Dijon maple sauce. I’m still dreaming of the crispy edges of cheese, egg, and sausage in each bite, cushioned by the fluffy challah bread.
This week I just set up my new Arteflame Grill and had to break it in. Seasoning a griddle this large is no small task: lots of firewood and time. That also means a very hot surface, begging for breakfast to be cooked on it. A quick search in the kitchen revealed what I needed to make this delicious meal.
Now, should I share it?
Spoiler: I did not.
This is not a ground-breaking recipe, this is simply something to whip up when you’re just needing a smile at the breakfast table. Let’s focus on some unique points about the meal, the biggest one is your choice of seasoning and how the flavors tie together.
Breakfast Sausage and the Flavor
I’m the type of person that looks at recipes on blogs and improvises. Talking about breakfast sausage is pretty general, and most people have their favorite brands or thoughts about that crispy pork.
Let’s just focus on the flavor. Obviously I’m using pork, however, the seasoning is just as critical. Most breakfast sausages you’ll find are pre-seasoned, which is why I’m actually just using ground pork. Blank canvas for me to paint with the flavors that I want, and right now, I want Rosemary Dijon from Spiceology
This seasoning is delicious though, the tangy kick of vinegar powder with mustard, rosemary, and other herbs and spices just blows up in your mouth and marries perfectly with crispy pork.
Cheddar. Yeah, now you can see where I’m going with this. Herbs and cheese are the flavors of Fall and Winter; the warming herbs paired with the crispy, roasted surface of meat are just begging for some melty cheese. It makes you feel good, right?
Simple Steps for Success
This sausage stuffed French Toast is pretty straightforward, how hard can it be?
The good news is that it’s not. I’m just going to lay out a few tips that might save you some time, or improve the outcome.
- Challah bread. This is my firm recommendation. It’s a thick, sweeter bread that compliments the strong flavors of rosemary, sausage, and cheddar. Don’t forget, we’ve got a sauce too, so the bread is a very important choice.
- Dijon. Here’s where it’s open for flexibility, the choice of mustard. I used a stoneground Dijon for these photos, but I’ve used smooth as well and it also results in the same delicious meal. Use what you have. Yellow mustard would not have the same effect.
- Use a very hot griddle surface. Nonstick pans can stay in the drawer, this is your time to bust out cast-iron, your griddle, or better yet an outdoor grill. You want to build a nice crust, plus, this sandwich is HUGE.
- Bourbon, not vanilla. Custards for French Toast are pretty classic, but I’m swapping out the sweet take for a savory, smoky one. The bourbon is the best choice to marry together the porky sausage, the cheddar, and the smoky maple syrup. Trust me.
Skip a meal and throw down this double-decker: Sausage stuffed French Toast, melty cheddar, and a Dijon maple sauce.
- Challah bread, 2 slices about 2″-3″ thick
- 2 large eggs
- 1/4 cup milk
- 1 tbsp bourbon (or vanilla extract)
- 12oz breakfast sausage
- 1 cup cheddar cheese, shredded
- (optional) 2 tsp Spiceology Rosemary Dijon
- 2 tbsp Dijon or stoneground mustard
- 2 tbsp maple syrup
- Heat up the griddle or cast iron for searing.
- Whip up the custard for the French toast. Combine the eggs, milk, and bourbon and whisk to combine.
- Slice the bread into a 2-3″ thick slice, and then cut a slit lengthways down the center, not all the way through. This is the pocket to stuff the sausage inside. Dip the toast into the custard and flip, coating the entire bread. Repeat for the second slice.
- Sear the sausage patties. Create 3oz oval-shaped patties of sausage, season, and sear on the flat top. Flip when crispy, and add a sprinkle of cheese (use your judgement).
- Go ahead and sear the bottom of the French toast for each slice while the cheese is melting. When the sausages are fully cooked, stack 2, stuff inside one of the toasts. Flip the toast as needed for a few minutes until both sides are crispy.
- (Optional & recommended) Use remaining cheese and sprinkle on the flat top. Place a stuffed toast on top of the cheese, bonding it to the bottom. Cook until the cheese is crispy.
- Mix up the Dijon and maple syrup. Pour and serve.
Feel free to use Dijon or stone-ground mustard for the sauce, both work well. You’ll notice I did not recommend oil/butter for searing the toast. That’s because the sausage should have enough fat rendering off to properly sear in your cast iron or griddle.
Keywords: cast iron, griddle cooking, breakfast, french toast