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Spiced French Toast with Roasted Pineapple and Apple Maple Chicken Sausage

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/recipe-7.jpg 25 mins 10 min 15 min 6

1 8oz pkg al fresco Apple Maple Breakfast Chicken Sausage, sliced into 1/2” pieces

2 eggs

1 cup milk, low fat

4-6 thick slices of Country Bread

1 pineapple, peeled, cored, and cut into quarters lengthwise

2 tbsp unsalted butter

2 tbsp brown sugar

1 cinnamon stick

1 star anise

2 whole cloves

1 vanilla bean, split and seeds scraped

1/3 cup dark rum (divided) 

Spiced French Toast with Roasted Pineapple & Apple Maple Chicken Sausage
Filters:
Serves6 Prep Time10 min Cook Time15 min
1110Calories 10gFat 610mgSodium More
Nutritional Info Per Serving
Sodium610mg Sugars14g
Total Fat10g Cholesterol110mg
Carbohydrates33g Dietary Fiber1g
Saturated Fat3g Protein15g
Instructions
FRENCH TOAST
  • Wisk egg and milk in a bowl.
  • Dip bread slices in egg-milk mixture and place on a greased med-high skillet or griddle until browned. Set aside.

 ROASTED PINEAPPLE & CHICKEN SAUSAGE SAUCE
  • Preheat oven to 350°F
  • In an ovenproof medium sauté pan over medium heat, melt the butter until it begins to bubble.
  • Place the pineapple quarters and apple maple chicken sausage pieces in the pan and carefully brown each side.
  • Remove from the heat and add the sugar, cinnamon stick, star anise, cloves, vanilla seeds, and about ½ of the rum.
  • Place the pan in the oven and roast for 10 minutes, turning the pineapple halfway through.
  • When the pineapple is soft and caramelized, remove the pan from the oven and stir in the remaining rum, scraping and swirling the pan to incorporate any browned bits into the liquid.
  • Allow to cook, then remove and slice the pineapple, reserving the liquid in the pan.
  • Serve pineapple sauce over French toast.
Ingredients

1 8oz pkg al fresco Apple Maple Breakfast Chicken Sausage, sliced into 1/2” pieces

2 eggs

1 cup milk, low fat

4-6 thick slices of Country Bread

1 pineapple, peeled, cored, and cut into quarters lengthwise

2 tbsp unsalted butter

2 tbsp brown sugar

1 cinnamon stick

1 star anise

2 whole cloves

1 vanilla bean, split and seeds scraped

1/3 cup dark rum (divided) 

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