Bobby's Southern Stuffed French Toast with Spicy Sausage and Sorghum (Croque Madam Style)
Bobby's Southern Stuffed French Toast with Spicy Sausage and Sorghum (Croque Madam Style)
Get this quick and easy French toast recipe by Bobby Deen from Junk Food Flip.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 20 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
As seen on Junk Food Flip
Ingredients
  • Stuffed French Toast:
  • 4 hot Italian sausages (3½ to 4-ounces each)
  • 4 slices Turkey bacon 
  • 3 cups 2 percent milk 
  • 1 teaspoon Vanilla extract 
  • ¼ teaspoon freshly grated Nutmeg 
  • Pinch salt 
  • 3 large Eggs 
  • 8 slices white Sourdough (each about ½-inch thick)
  • 4 tablespoons good-quality Peach preserves 
  • 4 slices Fontina cheese (each about ¼-ounce) 
  • 2 tablespoons Unsalted Butter 
  • Eggs:
  • 2 teaspoons Olive Oil
  • ½ tablespoon Unsalted Butter
  • 4 large Eggs 
  • Pinch Kosher Salt 
  • Freshly Ground Black Pepper 
  • 2 tablespoons Sorghum syrup thinned with about 1 teaspoon water
Method
  1. For the stuffed French toast: Heat a grill pan over medium-high heat. Grill the sausages on the grill pan until cooked through, 6 to 8 minutes. Slice each sausage in half lengthwise like a book (they should be attached along one side)
  2. Heat a cast-iron skillet over medium heat. Cook the turkey bacon until crisp. Let cool, then crumble into pieces
  3. Heat a griddle over medium-low heat. Preheat the oven to 200 degrees F
  4. In a medium bowl, combine the milk, vanilla, nutmeg, salt and eggs and whisk to combine well. Lay 4 pieces of bread on a work surface. Spread 1 tablespoon of the preserves on each piece. Open the cooked sausages like open books and lay 1 sausage flat on top of the preserves on each of the bread slices, along with a slice of fontina. Top with the remaining 4 slices of bread. Dredge the whole sandwiches carefully in the egg/milk mixture
  5. Add the butter to the griddle using 1/2 tablespoon per sandwich and griddle the sandwiches for 3 to 5 minutes on one side. Flip the sandwiches and cook on the other side for another 3 to 5 minutes. Transfer the sandwiches to the oven to keep warm while you make the eggs
  6. For the eggs: Heat a nonstick skillet over medium-low heat and add the Olive oil and butter. Crack the eggs into individual bowls and spill them out into the pan one at a time. Cover the pan and cook until just perfectly cooked, about 90 seconds. (Cook longer if you prefer eggs that are more well done.) Season with salt and pepper
  7. To serve: Place a French toast sandwich on a plate. Top with a fried egg and 1 tablespoon of the crumbled turkey bacon. Drizzle one-quarter of the sorghum syrup over top. Repeat with the remaining ingredients. Eat immediately

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