Masterclass – Tastefully Yours – French Toast with Fried Sausages

french toast,sausage,breakfast,praveen,phenomenal tastes

I don’t have much of a sweet tooth. I prefer savory over sweet anytime.  So when it comes to the usual French Toast, I steer clear of it.  My version  has the usual eggs and milk (normal not sweetened) but along with that I have also added a spice mix of cardamom, cinnamon, mace, star anise and pepper, a sprinkle of cayenne pepper and grated mozzarella cheese and NO sugar.  Soak the bread in this mixture and bang it on a griddle that’s on low heat.  A serving of fried sausages and you have your  day made 🙂

By the way French Toast is not of French origin but way older. The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 4th or 5th century; the recipe mentions soaking in milk, and sometimes with egg,  and gives it no special name, just aliter dulcia “another sweet dish”. (source: Wikipedia).

There is obviously no alternative to the veggies. The eggetarians can lose the sausages

Linked to ABC Wednesday (T) 

About The Author

Pravin Menon aka PhenoMenon is a corporate junkie by day and a food experiencer when he is not working (which he usually is most of the time). He is into adventure sports, food experimentations and when he is not carrying out explosions in the kitchen, he usually is eating (or drinking!) Contact him at pravs@phenomenalworld.in

26 thoughts on “Masterclass – Tastefully Yours – French Toast with Fried Sausages

  1. Looks and sounds delicious but I would prefer my sausages whole not sliced as the flavour stays inside the sausage that way!
    Best wishes,
    Di,
    ABCW team.

  2. I love French Toast too and your version sounds perfect!
    I will skip over the sausages and just go for the French Toast! 😀

  3. French toast are my favorite and I usually prepare them on Sundays. The sausages are also mouth watery, however I do not have any experience for preparing sausages but still I shall definitely try this out. Thank u for the recipe. keep posting with lots more.

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