This post is sponsored by my friends at Kiolbassa Smoked Meats, but all thoughts and opinions are my own – just as always. Thanks for supporting the brands that support me and my family!
The holidays are upon us and soon houses will be filled with guests. And at some point all those guests are going to want to eat.
Well, if you’ve got overnight guests, I’ve got breakfast covered for you with this super easy French Toast Sausage Bake. It’s the perfect french toast casserole but it’s got sausage baked right in, so it’s a complete meal. And the best part is you can make it the night before to save yourself tons of time the next day!
If you’ve followed my blog for anytime at all, you know I’m a huge fan of the sweet and salty combo – especially at breakfast. So this delicious casserole is just that – sweet custard soaked bread, baked up crispy, with savory chunks of sausage in every bite! It’s like breakfast bread pudding! And who can say “no” to that?? Certainly no one in my family!
For me, the sausage in this dish has to be Kiolbassa Smoked Meats new Breakfast Links. It’s the same amazing quality you expect from the Kiolbassa family, but in new fully cooked breakfast links. These are super easy for a busy weekday breakfast but are special enough for a serious weekend breakfast spread. They’re also perfect right in this French toast bake because they add the perfect smoky, salty flavor to balance the sweetness in this dish.
The assembly here it pretty easy. You’ll need a 12 to 14 ounce loaf of soft French bread – not baguette – and a handful of ingredients to make the custard. (Italian bread will work, too.) It’s as simple as mixing the custard ingredients together and pouring them over the chopped bread and sausage. You then can refrigerate it overnight and bake the next day. If you’re too impatient, a few hours of soaking will get you close, but it might not give the bread all the time it needs to absorb the custard. So you might find a little extra in the dish after baking.
We make this even better by adding a streusel-like crumble with pecans on the top to add even more flavor and texture. 
You can top this deliciousness just about any way you want – a sprinkle of powdered sugar, a drizzle of syrup, or even topped with some fresh fruit. For me, it’s got to be some fresh blueberries and a generous pour of syrup. I mean, it IS the holidays season, right!?!? A little decadence is in order!
You and your guests are going to love this new twist on breakfast. I just know it!
Trying to find Kiolbassa close to you? Just use the product locator on their website to find it in stores.
Ingredients
- 1 (12 to 14-ounce) loaf French bread (not baguette)
- 1 (10-ounce) package Kiolbassa Smoked Meats Breakfast Links
- â…” cup light brown sugar
- 8 large eggs
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
For the crumble topping:
- â…“ cup light brown sugar
- â…“ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup chopped pecans
- 6 tablespoons butter, room temperature
Instructions
- Cut the bread into 1-inch cubes and cut the breakfast links into 1-inch pieces. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Mix the bread and breakfast links together and pour it into the baking dish. Set aside.
- In a medium bowl, whisk together the brown sugar, eggs, whole milk, heavy cream, cinnamon, and vanilla. Evenly pour the mixture over the bread. Press the bread down into the mixture to help it absorb the egg mixture. Cover with plastic wrap and keep in the fridge overnight (or at least 4 hours) to allow the bread to absorb the egg mixture.
- Make the crumble topping by combining the brown sugar, flour, cinnamon, and pecans. Add the butter and mix until the butter incorporates and small clumps form. You can use the back of a spoon to press the mixture together or use your hands to pinch it all together. (This step can be done in advance and stored covered in the refrigerator or right before baking.)
- When ready to bake, remove the casserole from the fridge and allow it to sit at room temperature for at least 30 minutes to come to room temperature. (Putting a cold dish into a hot oven may cause the dish to shatter.) Preheat the oven to 350°F. Once the dish is at room temperature, sprinkle the crumble topping over the casserole and bake for 45 to 50 minutes or until golden brown. Serve topped with fresh fruit and maple syrup if desired.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Has anyone tried putting cheese into the mix before baking?
I’ve not tried that, Grace. Maybe someone else can chime in. Let me know if you try it.
I followed the instructions and used potato rolls. Instead of the streusel topping, I used sharp cheese. Very good results!
Sweet! Thanks for taking the time to let me know! So glad y’all enjoyed the recipe!
Can you make this right away instead of leaving it overnight? How would I adjust the mixture ratio? I’m assuming not as much milk, for sure.
I’ve not eve tried that. I think it would be best to at least allow it to sit an hour or two.
Can you leave out the sausage?
Sure!
Do you cut up the sausage links?
When all else fells read the pre recipe story. ???? It says cut up sausage. Can’t wait to make this. ???? Love all your recipes. ????Keep’m Comin.
Thanks, Nancy! Sure hope you’ll enjoy it!
Where can I buy that Kielbasa
Here’s the link to the product finder on their website. Hope this helps! https://kiolbassa.com/locator/
I think you mean remove from the refrigerator when ready to bake.
Indeed! 🙂
You are my favorite chef for southern recipes. I’m from N.C. and everything you post is so familiar and delicious. I’m far from home now and really enjoy keeping up with the southern cuisine. Thank you for having easy to read and printable recipes. Y’ll be sociable now. Bless your heart. I was raised on sweet tea and buttermilk biscuits.
You are so kind to say that! Thank you! I’m just glad you’ve found so much you enjoy here!