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In a large skillet, cook the breakfast sausage links over medium heat according to package directions until browned and cooked through. This typically takes 8-10 minutes. Remove the cooked sausages from the skillet and place them on a plate lined with paper towels to drain any excess grease. Set aside.

While the sausages are cooking, prepare the French toast batter. In a shallow dish or pie plate, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.

Prepare the brioche bread for the 'buns'. Take each thick slice of brioche bread and, using a sharp knife, carefully cut a slit lengthwise down the center of each slice, going about two-thirds of the way through the bread. This will create a pocket or 'bun' for the sausage. Be careful not to cut all the way through the bread.

Gently dip each prepared brioche slice into the egg batter, ensuring both sides are evenly coated. Allow any excess batter to drip off before transferring to the skillet.

Melt 1 tablespoon of butter in the same skillet (or a clean one) over medium heat. Once the butter is melted and shimmering, place 2-3 batter-coated brioche slices in the skillet, ensuring not to overcrowd. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining 1 tablespoon of butter and brioche slices.

Once the French toast slices are cooked, carefully open the pocket in each slice. Insert two cooked breakfast sausage links into the cavity of each French toast 'bun'.

Arrange the assembled French Toast Breakfast Dogs on a serving platter. Generously dust with powdered sugar using a sifter. Drizzle maple syrup over the top in a zig-zag pattern, mimicking mustard. Serve immediately with additional maple syrup on the side for dipping.


In a large skillet, cook the breakfast sausage links over medium heat according to package directions until browned and cooked through. This typically takes 8-10 minutes. Remove the cooked sausages from the skillet and place them on a plate lined with paper towels to drain any excess grease. Set aside.

While the sausages are cooking, prepare the French toast batter. In a shallow dish or pie plate, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and well combined.

Prepare the brioche bread for the 'buns'. Take each thick slice of brioche bread and, using a sharp knife, carefully cut a slit lengthwise down the center of each slice, going about two-thirds of the way through the bread. This will create a pocket or 'bun' for the sausage. Be careful not to cut all the way through the bread.

Gently dip each prepared brioche slice into the egg batter, ensuring both sides are evenly coated. Allow any excess batter to drip off before transferring to the skillet.

Melt 1 tablespoon of butter in the same skillet (or a clean one) over medium heat. Once the butter is melted and shimmering, place 2-3 batter-coated brioche slices in the skillet, ensuring not to overcrowd. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining 1 tablespoon of butter and brioche slices.

Once the French toast slices are cooked, carefully open the pocket in each slice. Insert two cooked breakfast sausage links into the cavity of each French toast 'bun'.

Arrange the assembled French Toast Breakfast Dogs on a serving platter. Generously dust with powdered sugar using a sifter. Drizzle maple syrup over the top in a zig-zag pattern, mimicking mustard. Serve immediately with additional maple syrup on the side for dipping.
