Sausage & Cheese Stuffed French Toast **** 10/97

Categories:
brunch, sausage

16 oz bulk sausage
2 kiwi fruit; sliced
1 pint strawberries; sliced
8 oz loaf italian bread
1/4 lb muenster cheese; sliced
4 large eggs
1 cup milk
1 tablespoon sugar
1 salad oil
1 warm maple syrup

Cut 8 1 1/2 inch slices from the bread, reserving ends for use another day. Cut a pocket in each bread slice from top crust side almost, but not all the way, through to the bottom. Prepare sausage patties to fit the bread pockets and cook until done, drain and set aside. Place muenster cheese and sausage patties in pockets, cutting to fit. Press together. In a 13 x 9" baking dish beat eggs, milk, and sugar with a fork until blended. Place filled bread slices in egg mixture, turning occasionally to coat both sides and making sure that all egg mixture is absorbed. In a 12" skillet over medium heat, in one TB. salad oil, cook stuffed sandwiches about 10 minutes, until golden brown on both sides, carefully turning sandwiches once and adding 1 more TB. of salad oil after turning. Place stuffed sandwiches, kiwi fruit, and strawberries on plates. Serve with maple syrup.

Yield: 4 servings