Warm, savory sausage wrapped in fresh bread that's dipped in a classic french toast mixture and cooked to golden-brown perfection. Served with syrup for dunking, this breakfast is perfect for both kids and adults!
8-10sliceswhite or wheat sandwich breadsoft and fluffy works best
2eggs
¼cupmilk
¼teaspoonground cinnamon
1teaspoonvanilla extract
2-3tablespoonbutterfor greasing the pan
Maple or Pancake syrupfor serving
Instructions
In a large pan over medium heat, cook the breakfast sausage until golden brown and cooked through, rotating frequently so that all sides are cooked. Set aside to cool slightly.
Slice the crusts off of the bread.
Whisk the eggs, milk, cinnamon, and vanillaextract together in a small, shallow bowl.
Take the bread slices and use your hand to flatten each one against a hard surface. (You can use a rolling pin be careful not to make it too flat.)
Take a sausage link and place it at one end of the bread. Carefully roll the bread into a cylinder. Give it a little squeeze to secure it in place and set it aside, seam side down.
Dip the rolled bread into the egg mixture until each side is coated.
Melt the butter over medium heat in the same skillet that you used to cook the sausage. Place each sausage rollup, seam side-down, in the warm butter. Rotate gently as each side gets to be golden brown.
Once the bread is cooked through and browned, remove and serve with syrup for dipping!