French Toast Sausage Bake

Holidays are upon us and soon the houses will be filled with guests. And at some point, all these guests are going to want to eat. Well, if you have guests for the night, I have covered breakfast for you with this super easy toast French Toast Sausage Bake. It's the perfect french toast pan, but it contains cooked sausages, so it's a complete meal. And the best part is that you can do it the day before to save yourself tons of time the next day!

If you follow my blog for a while, you know that I am a big fan of the sweet and salty combo, especially at breakfast. So this delicious pan is just that - bread soaked in custard, baked in a crispy oven, with tasty sausage pieces with every bite! It's like bread pudding for breakfast and who can say "no" to that?? Definitely no one in my family!


For me, the sausage in this dish must be the new lunch links from Kiolbassa Smoked Meats. It's the same amazing quality you'd expect from the Kiolbassa family, but in new fully cooked breakfast links. These are super easy for a busy weekday breakfast, but are pretty special for a serious breakfast on weekends. They are also perfect in this French toast as they add the perfect smoky and salty flavor to balance the sweetness of this dish.

The editing here is quite simple. You'll need 12 to 14 ounces of fluffy French bread - no baguette and a handful of ingredients to make custard. (Italian bread will work too.) It's as simple as mixing the custard ingredients and pouring them over the ground bread and sausage. You can then refrigerate it overnight and cook the next day. If you're too impatient, a few hours of soaking will bring you closer, but this may not give the bread all the time it takes to absorb the custard. So you might find a little extra in the dish after cooking.

 We make this even better by adding a streusel-type crumble with pecans on top to add even more flavor and texture. You can garnish this delicious pretty much as you like - a pinch of powdered sugar, a drizzle of syrup or even garnished with fresh fruit. For me, it must be fresh blueberries and a generous pour of syrup. I mean, it's the holiday season, right!?!? A little decadence is required!