Sausage & Apricot Topped French Toast Recipe
Ingredients
| 1 pound precooked pork sausage links | ||
| Apricots | 1 pound, drained | |
| Firmly packed brown sugar | 3 Tablespoon | |
| Eggs | 6 | |
| Biscuit baking mix | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 1 loaf (about 1 lb.) day-old French bread | ||
| Sour cream | ||
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.
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.
Chef
