Savory French Toast and Sausage Bake

By mrboyton

Ingredients

• 4 tablespoons extra virgin olive oil (EVOO), divided
• 1 pound andouille sausage, sliced into 1/4-inch rounds
• 1 loaf brioche bread or hula bread, torn into large pieces
• 3 peaches, sliced into 1/2-inch-thick half moons (if using unripe peaches, toss them in some sugar and lemon juice or use thawed frozen ones)
• 3 tablespoons butter
• 8 large eggs
• 2 cup milk
• 2 cups half-and-half
• 1 teaspoon vanilla
• A few grates of fresh nutmeg
• A pinch of cinnamon
• A pinch of salt
• Maple syrup, for serving

Preparation

Step 1

Preparation

Pre-heat a large, nonstick skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add in the sliced andouille and cook until crisp and golden brown. Remove to a paper towel-lined plate to drain the excess fat.

Generously butter a 9-inch x 12-inch casserole dish. Toss the andouille with the torn bread and sliced peaches and place the mixture into the casserole dish.

In a large mixing bowl, combine the eggs, milk, half-and-half, vanilla, nutmeg and a pinch of salt and whisk until blended. Pour over the bread and sausage mixture, making sure it's covered evenly with the milk-egg mixture. Cover with foil and place in the refrigerator overnight.

The next day, pre-heat the oven to 375°F.

Bake for 40 minutes, until puffed and lightly golden.