This MAPLE SAUSAGE FRENCH TOAST BAKE is a make ahead breakfast that is perfect for any holiday or brunch gathering!
Stacey and I have been having so much fun with #BrunchWeek this week. Have you had a chance to see all the yummy goodness being shared by all the bloggers? Don’t forget to check out the exciting giveaway that we have thanks to the amazing #BrunchWeek sponsors; California Walnuts, Black Gold Farms, Lodge Cast Iron, Food & Wine Conference, Stonyfield, Bob’s Red Mill, Whole Foods Orlando, FL, and Flavors of Summer. {Giveaway is over!}
This recipe was inspired by my son, Hayden. When I make my Baked French Toast with Fruit he will eat it with his sausage. When I was a kid I NEVER wanted to have my syrup touch my sausage or bacon but as I’ve grown I’ve realized my mistake, and now I eat it more often than I should. The sweet and savory flavor combo is huge for me.
French toast bakes and easy casserole recipes are perfect for Mother’s Day for so many reasons. One, they can be made by husbands or kids the night before for an easy breakfast in bed the next day without a very long wait. Two, they are great for big Mother’s Day brunch gatherings because they are a make ahead item and anytime I’m planning a party I try to make as many make-ahead things as possible so I can enjoy the party also.
Once you’ve had a chance to pin and share this recipe be sure to visit the other #BrunchWeek bloggers for more menu ideas. 🙂
Brunch Drink Recipes
St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday
Breads, Grains, Cereals and Pancake-type Yums
Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms
Brunch Egg Recipes
Mediterranean Frittata by Spontaneous Tomato
Potato Recipes for Brunch
Potato and Bacon Hash by Cravings of a Lunatic
Meat, Poultry, Fish and Legume Brunch Recipes
Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks
Brunch Dessert Recipes
Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes
Ingredients
- 1 lb. of breakfast sausage
- 1 large loaf of French bread
- 3 cups of milk
- 8 eggs
- 1/2 t salt
- 3 T brown sugar divided
- 6 T maple syrup
Instructions
- brown sausage in a skillet over medium heat
- set aside drained sausage
- cut or tear French bread loaf into 1 inch cubes and place in a large mixing bowl
- in a medium bowl combine eggs, milk, salt, 1 T brown sugar, 2 T maple syrup
- pour milk mixture over bread mixture and toss to coat all pieces of bread
- spread half of bread mixture into a 13x9 greased baking dish
- spread sausage over the bread mixture
- spread the remaining bread over the sausage
- sprinkle 2 T brown sugar over top of bread evenly
- drizzle remaining 4 T maple syrup over bread mixture
- cover and refrigerate over night
- preheat over to 350 degrees
- bake for 60 min or until top is golden brown
- Enjoy
Jane's Adventures in Dinner says
Oh! I was yours at maple.
Aubrey says
I’m a big maple fan too. 🙂
Suzanne says
When I was a kid I would never eat any kind of breakfast meat, and now I love sausage and bacon. It’s a good thing that people’s taste buds keep developing. Your french toast bake looks delicious.
Aubrey says
Thanks Suzanne! I’m so glad they change too. Too many great things would be missed.
Samantha says
I can’t wait to make this. I love french toast and sausage… I always end up dunking my sausage in maple syrup… 😀
Aubrey says
Thanks Samantha! Let us know what you think.
Tara says
I love breakfast casserole like this, thanks for sharing!!
Aubrey says
Me too Tara! Especially around holidays. Thanks. 🙂
Valerie | From Valerie's Kitchen says
I love breakfast casseroles and this one looks pretty amazing! Happy Mother’s Day 🙂
Aubrey says
Thanks Valerie! Happy Mother’s Day to you too. 🙂
Patricia Beachum says
I love breakfast casseroles to. I have made several and this one will be a new experience. I am going to make this for my office .
Aubrey says
I love breakfast casseroles! I hope your office loves it. My husband told me this past Thanksgiving it was the best thing I’ve ever made. 🙂
Rona says
If I wanted to make half of this vegetarian, what could I put in place of sausage?
Susan says
Vegetarian sausage
Tony says
Thanks so much for this recipe hint. Making this dish this morning with a few changes.
First I used whole wheat bread (15 grain) for a healthier twist.
I then soaked the bread in the milk first for 5 minutes which cut my prep time as I did not want to soak overnight. I then scrambled the eggs together and added 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, a dash of pepper and a half a stick of butter.
Mashed altogether using my fingers in the bowl, added a few strips of bacon to the top, saturated with the syrup and proceeded to bake.
Thanks again as it came out WONDERFUL! (BIG SMILE) Will definitely bake again.
Debra Carmichael says
A perfect Christmas morning dish.
Christa Thiessen says
Do I have to use maple syrup? Does it need to be covered or uncovered when baking? Also whats the reasoning behind letting it set over night what if you are short on time and can only let it set for like 3 hours?? Love this recipe going to give it a try!
Rebecca says
I made this for New Year’s Day brunch and was not dissapointed. My only suggestion to fellow readers would be not to break up the sausage too much when you cook it. I broke it up alot, thinking that it would be better but it made it lose some of the flavor. It was still very yummy though. Thanks for sharing!