Sausage French Toast Donut Sandwich
This indulgent breakfast-meets-dessert sandwich layers savory Bob Evans® pork sausage between golden brioche French toast slices, finished with a dusting of powdered sugar. A dollop of maple whipped cream cheese adds a sweet, creamy twist that makes every bite unforgettable.
Prep Time:
10 min
Cook Time:
20 min
Servings:
4
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Ingredients
- 16 Ounces Bob Evans Original Roll Pork Sausage
- 8 Slices brioche bread
- 2 Eggs
- ½ Cup milk
- ½ Teaspoon vanilla extract
- 4 Tablespoons unsalted butter
- Powdered sugar for garnish
For the Maple Whipped Cream Cheese:
4 Ounces cream cheese, softened
1 Tablespoon pure maple syrup
1 Tablespoon heavy cream
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Bob Evans Original Roll Pork SausageInstructions
- To make the Maple Whipped Cream: Using a stand mixer or a handheld mixer, whisk together the cream cheese and maple syrup until well combined and fluffy, about 3 minutes. With the mixer on low, slowly pour in the heavy cream and beat until incorporated. Transfer to a bowl, and refrigerate until needed, for up to a week.
- In a medium skillet over medium high heat, cook the Bob Evans® Original Roll Pork Sausage, stirring frequently, until browned and cooked through.
- Cut the slices of bread into donuts.
- Whisk together the eggs, milk, and vanilla.
- Heat a large skillet or griddle on medium high. Melt 1 tablespoon butter in the pan.
- Completely dunk one of the “donuts” in the egg mixture, and quickly add to the skillet. Cook until golden brown, about 3 minutes on each side. Keep warm while repeating with the remaining “donuts.”
- To build a sandwich, take one donut, and top with a thick layer of the whipped cream. Add ¼ of the cooked sausage, then finish with another donut. Dust with powdered sugar before serving.
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