Best 7 French Toast Sausage Sticks Recipes

FRENCH TOAST SAUSAGE FLUFFINS

Steps:

• Reheat sausage according to package directions (this will remove any excess moisture). Cool on paper towels for 5 minutes; pat dry. Slice into very thin slices and set aside.
• Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add milk, oil, egg and vanilla; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage. Cover bowl and let rest 10 minutes.
• Portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size. Combine sugar and cinnamon for topping in a small bowl; set aside.
• Bake in preheated 375 degrees F oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Brush with butter and sprinkle with cinnamon sugar mixture. Run a knife around each roll to remove from pan. Serve warm with pancake syrup, if desired. Refrigerate any leftovers.

FRENCH TOAST STICKS

Steps:

• Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture.
• Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.

FRENCH TOAST STICKS

Steps:

• Cut each piece of bread into thirds; place in an ungreased 13x9-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. If desired, coat bread with cornflake crumbs on all sides. , Place in a greased 15x10x1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight freezer container and store in the freezer., To use frozen French toast sticks: Place desired number on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners' sugar if desired. Serve with syrup.

FRENCH TOAST-SAUSAGE CASSEROLE

Steps:

• In 10-inch nonstick skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange 4 of the bread slices, cutting as needed to fit dish. Spoon sausage over bread. Top with remaining 4 bread slices.
• In large bowl, beat eggs, half-and-half, milk, granulated sugar, cinnamon, salt and vanilla with whisk until well blended. Pour evenly over bread. Cover; refrigerate 8 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 40 minutes or until golden brown and set. Sprinkle with powdered sugar. Serve with syrup.

SAUSAGE FRENCH TOAST ROLL-UP RECIPE BY TASTY

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off the crusts.
• Place sausage at the edge of the bread, and roll up.
• In a bowl, combine eggs, milk, cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

JAZZED-UP FRENCH TOAST STICKS

Steps:

• Spread cream cheese over six French toast sticks, about 1 tablespoon on each; top with remaining sticks. Place in a greased 9-in. square baking pan. , Bake at 400° for 15-17 minutes or until golden brown. Meanwhile, in a blender, combine mixed fruit and orange juice; cover and process until smooth. Serve with French toast sticks. Garnish with strawberries if desired.

FRENCH TOAST STICKS

Steps:

• Heat a skillet over medium heat. Add bacon; cook until browned, 3 to 4 minutes. Remove bacon with tongs, drain on paper towels, and set aside. Add onions to skillet with bacon drippings; cook, stirring constantly, until onions begin to soften, about 3 minutes. Add mushrooms; cook until tender and most of the liquid released has evaporated, 5 to 6 minutes. Transfer mixture to bowl to cool. When cool, finely chop half the mixture, and set aside the other half.
• In a medium bowl, whisk together eggs, cream, Parmesan, and salt. Stir in the finely chopped vegetable mixture.
• Place the bread strips in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn strips over, and soak until bread is soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread strips until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread.
• Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Heat remaining onion mixture in a small skillet until warm. Serve French toast warm, topped with reserved onion mixture, crumbled bacon, and Parmesan, if desired.