Ingredients
Scale
- 1 loaf thick-cut brioche or Texas toast, cut into cubes or thick slices
- 1 pound breakfast sausage links (precooked or raw)
- 6 large eggs
- 1.5 cups whole milk
- 1/4 cup maple syrup, plus more for serving
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- Fresh berries and powdered sugar for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a large, rimmed sheet pan with non-stick spray or a little bit of butter. If you are using a whole loaf of bread, slice it into 1-inch thick pieces or cubes. In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and well combined.
- Dip each slice of bread into the egg mixture, ensuring it is well-coated but not falling apart. Arrange the soaked bread slices across the prepared sheet pan in a single layer. If you prefer a “dump and bake” style, toss the bread cubes directly in the bowl with the custard and then pour everything onto the pan. Space the breakfast sausage links evenly between the bread pieces. Drizzle the melted butter over the top of the bread to help it crisp up in the oven.
- Place the sheet pan in the center rack of the oven. Bake for 25 to 30 minutes, or until the French toast is golden brown and slightly crisp on the edges, and the sausages are cooked through and browned. If you like extra crispy French toast, you can carefully flip the bread slices halfway through the cooking time. Once finished, remove the pan from the oven and let it rest for two minutes.
- Dust the entire pan with powdered sugar for a beautiful presentation. Serve the French toast and sausages directly from the pan or transfer to individual plates. Top with fresh berries and a generous drizzle of warm maple syrup. This dish pairs perfectly with a side of orange juice or hot coffee.
- Cook Time: 45 minutes