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