Sausage French Toast Bake served at PW Brunch

SAUSAGE FRENCH TOAST BAKE

1 (16OZ) BOB EVANS ORIGINAL SAUSAGE

2 APPLES, CORED AND SLICED THIN

2 T BUTTER

1/2 CUP ORANGE JUICE

1/4 CUP DRIED CRANBERRIES

1 tsp ORANGE ZEST

1 (160Z) LOAF HEARTY WHITE BREAD CUT INTO 1 INCH SLICES

3 CUPS WHOLE MILK

6 EGGS

1 TSP CINNAMON

MAPLE SYRUP

CRUMBLE AND COOK SAUSAGE UNTIL BROWN.  DRAIN AND SET ASIDE. 

 IN SAME SKILLET MELT BUTTER, ADD APPLES AND SAUTE TIL TENDER.  ADD CRANBERRIES. ORANGE JUICE AND ZEST.  SIMMER FOR 3 MINUTES. REMOVE FROM HEAT AND STIR IN SAUSAGE.  SPRAY 9X13 PAN.  OVERLAP BREAD SLICES IN PAN TO FIT.  SPOON SAUSAGE MISTURE ON TOP.  IN LARGE BOWL, WHISK MILK, EGG, AND CINNAMON UNTIL WELL BLENDED.  POUR OVER BREAD AND SAUSAGE MIXTURE.  COVER AND REFRIGERATE OVERNIGHT.  PREHEAT OVEN TO 350 DEGREES.  UNCOVER PAN AND BAKE 50-60 MINUTES OR UNTIL BROWN AND CUSTARD IS SET.  SERVE WITH MAPLE SYRUP DRIZZLED ON TOP OF SERVING PIECES.

Thanks to the ladies above for serving such a delicious brunch.  There are many more wonderful activities for PW. Won't you join us?  See below or click here.