Description
These Sausage-Stuffed French Toast Roll-Ups are a delicious twist on traditional French toast, featuring savory sausage links wrapped in flattened bread slices, dipped in a sweet cinnamon-vanilla egg batter, and pan-cooked to golden perfection. Perfect for a fun and hearty breakfast or brunch, they combine comforting flavors and textures in every bite.
Ingredients
Scale
Bread
- 10 slices bread
Sausage Filling
- 10 fully cooked sausage links
Egg Mixture
- 3 large eggs
- 1/2 cup milk
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Prepare Bread: Flatten each bread slice using a rolling pin to make them thin and pliable. Remove the crusts, if preferred, to ensure the roll-ups roll more easily and evenly.
- Fill and Roll: Place one fully cooked sausage link on the flattened bread slice, then roll the bread tightly around the sausage to form a compact roll-up.
- Mix Egg Batter: In a bowl or blender, combine the eggs, milk, granulated sugar, ground cinnamon, vanilla extract, and all-purpose flour. Mix until the batter is smooth and well combined.
- Cook: Preheat and grease a griddle or large skillet over medium heat. Dip each sausage-stuffed roll-up into the egg mixture, ensuring it is fully coated. Place the roll-ups onto the griddle and cook, turning frequently, until they are golden brown and cooked through on all sides, about 3-4 minutes per side.
- Serve: Remove the roll-ups from the griddle and serve warm. They are delicious on their own or drizzled with syrup for added sweetness.
Notes
- You can substitute the bread with gluten-free bread for a gluten-free option.
- If you prefer, use turkey or vegetarian sausage links instead of traditional pork sausage.
- For extra crispiness, cook the roll-ups a little longer to achieve a deep golden brown crust.
- Serve immediately for best texture; leftovers may be reheated in an oven or toaster oven.
- Adding a pinch of salt to the egg mixture can help balance the sweetness.
