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French Toast Sausage Stuffing
By Stephanie Izard
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2/3 C
buttermilk
2/3 C

heavy cream

2

large eggs

1/2 t
garam masala
8 C

day-old sourdough bread, cubed

2

apples (Honey Crisp, Pink Lady or Gala)

1/2 C

unsalted butter

1

fennel bulb

1

Spanish onion

2 T

tarragon, chopped

salt to taste

1/2 lb

sausage (breakfast or sweet Italian)

1/2 C

crushed pistachios, toasted

  • SERVES - 8
  • ACTIVE TIME - 0:45
  • TOTAL TIME - 0:45
  • DIFFICULTY - Moderate
  • For the French toast batter: In a bowl, whisk buttermilk, heavy cream, eggs and garam masala. Pour over bread cubes, toss and let rest so the bread can absorb all of the liquid. For the stuffing: Prepare the apples by peeling, coring and cutting evenly. In a skillet over high heat, melt 2 tablespoons butter in the skillet, add the apples and turn the heat to medium and cook for 5 minutes. While the apples are cooking, core and thinly slice the fennel and onions so they are the same size. Go back to the apples and season with garam masala, a pinch of salt, then toss, remove from the pan and set aside.
  • Add 2 tablespoons butter to the same pan and add the fennel and onions along with a pinch of salt. Cook until just tender, 5 minutes, remove from the pan and set aside.
  • In the same skillet over medium heat, brown sausage making sure it’s broken up. After a minute or two flip to brown on the other side. Remove and set aside. Over medium heat, add two tablespoons of butter to the pan and add half of the bread/French toast mixture in an even layer. Add a pinch of salt and continue cooking until the bread is brown and caramelized in bits. Repeat with the remaining butter and bread/French toast mixture. Add all of the bread to a serving bowl along with the apples, fennel/onion mixture and sausage. Toss, then top with the tarragon, the pistachios and serve.
Step 1
  • For the French toast batter: In a bowl, whisk buttermilk, heavy cream, eggs and garam masala. Pour over bread cubes, toss and let rest so the bread can absorb all of the liquid. For the stuffing: Prepare the apples by peeling, coring and cutting evenly. In a skillet over high heat, melt 2 tablespoons butter in the skillet, add the apples and turn the heat to medium and cook for 5 minutes. While the apples are cooking, core and thinly slice the fennel and onions so they are the same size. Go back to the apples and season with garam masala, a pinch of salt, then toss, remove from the pan and set aside.
  • Step 2
  • Add 2 tablespoons butter to the same pan and add the fennel and onions along with a pinch of salt. Cook until just tender, 5 minutes, remove from the pan and set aside.
  • Step 3
  • In the same skillet over medium heat, brown sausage making sure it’s broken up. After a minute or two flip to brown on the other side. Remove and set aside. Over medium heat, add two tablespoons of butter to the pan and add half of the bread/French toast mixture in an even layer. Add a pinch of salt and continue cooking until the bread is brown and caramelized in bits. Repeat with the remaining butter and bread/French toast mixture. Add all of the bread to a serving bowl along with the apples, fennel/onion mixture and sausage. Toss, then top with the tarragon, the pistachios and serve.
  • Step 4