French Toast Pigs in Blankets

frenchtoastpigsinblankets

This was a filling a yummy breakfast. I did alter half of the recipe to have no sugar or cinnamon because of us does not like cinnamon. It was delicious either way. I made scrambled eggs on the side and it turned out to be a great combination.

WWSPoints: 9 Approximately*

Serves: 12 pieces

Active: 20 mins

Total: 40 mins

12 pork breakfast sausage links (about 14 ounces)

6 large eggs

¾ cup milk

¼ cup granulated sugar

¼ tsp. ground cinnamon

Pinch of freshly grated nutmeg

Pinch of kosher salt

12 slices potato bread or country white bread (we used country white)

4 Tbsp. unsalted butter

Confectioner sugar, for topping

Maple Syrup for dipping

  1. Preheat the oven to 375 and line a baking sheet with parchment paper. Arrange the sausages on the baking sheet and bake until lightly browned and cooked through, about 10 minutes. Remove from the oven and set aside; reduce the oven temperature to 200.
  2. Meanwhile, whisk the eggs, milk, granulated sugar, cinnamon, nutmeg and salt in a large bowl. Trim each slice of break into a 2-by-4-in. rectangle, then flatten slightly with your fingertips. Starting at a short end, roll each piece of break around a sausage, pressing firmly to seal. Transfer to the bowl with the egg mixture and soak 5 minutes.
  3. Melt 2 Tbsp. in a large nonstick skillet over medium heat. When it begins to brown and foam add 6 of the bread wrapped sausages and cook, turning occasionally, until golden brown, about 5 minutes. Remove to a paper towel-lined baking sheet and keep warm in the oven. Wipe out the skillet add the remaining 2 tbsp. butter and repeat with the remaining 6 sausages. Dust with confectioners sugar and serve with maple syrup.

Now Lets Dish- First things first, I made the first 6 without sugar, nutmeg & cinnamon, because our oldest doesn’t like cinnamon. I added half the sugar, nutmeg & cinnamon after the first 6. They were both delicious in their own way.

The recipe calls for soaking for 5 minutes but I advise against it. The first batch was too “eggy” and soggy being in the eggs mixture that long. The second batch that soaked for 3 mins were exactly how I had originally anticipated.  

Reference: Food Network Magazine December 2013

*Points figured out by adding up ingredients points and dividing by servings

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