Cardamom French Toast

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 484kcal

Ingredients

  • 6 oz Chicken sausage links sliced
  • 2 Eggs beaten
  • 1/2 cup Heavy cream
  • 2 tsp Sugar
  • 1 tsp Vanilla extract
  • 1 tsp Ground cardamom
  • 1 tbsp Orange zest plus a couple strips or peel for garnish
  • 4 slices Texas toast or sliced bread of your choice, recommended 1/2 inch thick
  • 1 tbsp Butter divided, save some for topping if desired
  • 1 tbsp Extra-virgin olive oil
  • 2 cups Grapes (Check the Fall Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer. 
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. 
  • Preheat a large nonstick pan or griddle over medium heat.
  • Whisk the egg, half of the cream, sugar, vanilla, cardamom, and orange zest in a shallow bowl. Dip the bread in egg mixture, turning to coat both sides evenly until the slices are moistened but not too soggy.
  • Add the butter and oil as needed to the pan (divide amongst the number of portions). Cook the french toast until golden brown on both sides, about 2-3 minutes per side.
  • In a bowl whisk the remaining cream until stiff peaks form.
  • Serve the French toast with whipped cream on the side (the heat from the french toast will rapidly melt the whipped cream if it is placed on top), chicken sausage, and grapes. Garnish with orange peel.

Notes

Pro tip: make sure to only zest the orange part of the orange. The white pith underneath the outer orange skin is very bitter and will ruin the dish

Nutrition

Calories: 484kcal | Carbohydrates: 37g | Protein: 14g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 714mg | Potassium: 216mg | Fiber: 2g | Sugar: 16g | Vitamin A: 850IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 7mg

Cardamom French Toast

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 484 kcal

Ingredients
 
 

  • 6 oz Chicken sausage links sliced
  • 2 Eggs beaten
  • 1/2 cup Heavy cream
  • 2 tsp Sugar
  • 1 tsp Vanilla extract
  • 1 tsp Ground cardamom
  • 1 tbsp Orange zest plus a couple strips or peel for garnish
  • 4 slices Texas toast or sliced bread of your choice, recommended 1/2 inch thick
  • 1 tbsp Butter divided, save some for topping if desired
  • 1 tbsp Extra-virgin olive oil
  • 2 cups Grapes (Check the Fall Fruit guide to substitute seasonal fruits)

Instructions
 

  • For the chicken sausage: If raw, cook in a 400 degree oven to an internal temperature of 160 degrees using a thermometer. 
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. 
  • Preheat a large nonstick pan or griddle over medium heat.
  • Whisk the egg, half of the cream, sugar, vanilla, cardamom, and orange zest in a shallow bowl. Dip the bread in egg mixture, turning to coat both sides evenly until the slices are moistened but not too soggy.
  • Add the butter and oil as needed to the pan (divide amongst the number of portions). Cook the french toast until golden brown on both sides, about 2-3 minutes per side.
  • In a bowl whisk the remaining cream until stiff peaks form.
  • Serve the French toast with whipped cream on the side (the heat from the french toast will rapidly melt the whipped cream if it is placed on top), chicken sausage, and grapes. Garnish with orange peel.

Notes

Pro tip: make sure to only zest the orange part of the orange. The white pith underneath the outer orange skin is very bitter and will ruin the dish

Nutrition

Calories: 484kcalCarbohydrates: 37gProtein: 14gFat: 33gSaturated Fat: 13gTrans Fat: 1gCholesterol: 160mgSodium: 714mgPotassium: 216mgFiber: 2gSugar: 16gVitamin A: 850IUVitamin C: 5mgCalcium: 47mgIron: 7mg
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