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Recipe by Jamie Purviance

Cinnamon-Raisin French Toast with Breakfast Sausage Patties

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    24 to 28 mins

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Grilling Time

    24 to 28 mins

the Ingredients

  • 4 large eggs, at room temperature
  • ½ cup half-and-half
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated orange zest
  • 8 slices cinnamon-raisin bread, each about 1/2 inch thick
  • 1 pound bulk breakfast sausage
  • 2 tablespoons unsalted butter, divided
  • Pure maple syrup or strawberry jam

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Griddle

Instructions

  • 01 In a large bowl whisk the eggs until foamy. Add the half-and-half, vanilla, and orange zest, and then whisk until creamy and smooth, about 1 minute. Dip the bread slices, one at a time, into the egg mixture, coating each slice well. Let any excess mixture drip back into the bowl. Lay the slices flat on a large sheet pan. Allow the soaked bread to sit at room temperature for 10 to 20 minutes.
  • 02 Prepare the grill for direct cooking over medium-low heat (300º to 350ºF) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Griddle in the grate opening and preheat for 5 minutes.
  • 03 Form the sausage into eight patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Cook the patties on the griddle over direct medium-low heat, with the lid closed, until cooked to medium doneness (160°F), about 8 minutes, turning once. Move the patties to the outer rim of the cooking grate to keep them warm while you cook the bread.
  • 04 Add 1 tablespoon of the butter to the griddle and mix with the rendered sausage fat, and then add four slices of the soaked bread. Cook over direct medium-low heat, with the lid open, until golden brown and crisp at the edges, 8 to 10 minutes, turning once. Increase the heat, as needed, to maintain the temperature of the grill with the lid open. Transfer to a serving platter and cover with foil to keep warm. Add the remaining butter to the griddle and repeat with the remaining four slices of bread. Serve warm with syrup or jam, and the sausages on the side.
Ingredients
Instructions