Celebrate National French Toast Day


Breakfast, lunch, or dinner? National French Toast Day is today. Celebrate it sweet or savory.



Savory, you say? Sure. Sauté up some sweet onions and sliced mushrooms. (A combo of oyster, shiitake, & cremini makes mushroom mahhhvelousness.) Season with thyme, salt, pepper, and garlic powder. Serve over your French Toast (no nutmeg or cinnamon, please, in a savory version).



Typically, I am a traditionalist, preferring my French toast served with 100% pure maple syrup. (For those who do not enjoy maple flavor, go for a homemade blueberry sauce!)





French toast is also good with strawberries and whipped cream, too. (Then again, what isn’t!?!)  Plus, here’s a fun variation I concocted 20 years ago. It’s a great dish to serve for brunch as you prepare it the night before.

Apple Sausage Baked French Toast

1 lb. bulk pork sausage (mild or sage)
3 large Cortland apples, peeled, cored & cut into ½” slices
6 x-large eggs
1½ c half-and-half or milk
1 c whipping cream
½ c 100% pure maple syrup
1 tsp ground cinnamon
½ tsp ground nutmeg
12 slices wide French bread (sliced ¼ – ½” thick) or favorite rye or other bread
Additional 100% pure maple syrup, for serving

Cook sausage over med heat in a large skillet, breaking up into small pieces; remove and set aside. Add apples to skillet; cover and cook quickly 2 min just to quickly brown in the remaining pork drippings, stirring occasionally. In a bowl, beat eggs, dairy, maple syrup and spices together. Arrange half the bread slices in a single layer in a well-buttered 13x9x2” baking dish. Distribute the sausage, then apples over the top. Arrange remaining 6 bread slices on top and pour the egg mixture over it all. Cover with plastic wrap and refrigerate overnight (at least 8 hours). Remove from refrigerator 30-60 minutes before placing in oven. Uncover and bake 45-50 minutes at 350°F till eggs are set. Serve with warmed maple syrup on the side. Makes 6 double-slice servings.

KISS Tip: For the holidays, go ahead and include some cranberries in with your apples!

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
This entry was posted in Incredible Edibles. Bookmark the permalink.

Thank you for sharing your thoughts!