Cooking an entire brunch—sausage, French toast, fruit topping, and all—on just two sheet pans means no more switching between multiple pans and timers. This dish is simple enough for children to assist with, yet special enough to feel celebratory. And washing up afterward is easy.
Info
- Cook time: 30 minutes
- Total time: 1 hour 5 minutes
- Yield: 4 servings
Ingredients
- 6 large eggs, beaten until blended
- 2 cups half-and-half
- 2 teaspoons pure vanilla extract
- 1/3 cup plus 2 tablespoons light brown sugar
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- Ten 3/4-inch-thick slices white bread (unflavored Texas Toast)
- 1 orange
- One 10-ounce bag frozen cherries, thawed and drained
- 1 cup sliced almonds
- 3 tablespoons maple syrup, plus more for serving
- One 1-pound log breakfast sausage, cut into 8 patties
- Confectioners' sugar, for serving
Instructions
- Set the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- In a medium bowl, whisk the eggs, half-and-half, vanilla, 1/3 cup brown sugar, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt until combined. Line two 18-by-13-inch sheet pans with parchment paper or nonstick foil.
- Brush one lined pan with 2 tablespoons butter. Lay the bread slices on it so the bottom is fully covered (two rows of four slices lengthwise, with the remaining two slices halved and placed at the bottom). Pour the egg mixture over each slice and let stand for 5 minutes. Turn the slices over and soak until the batter is almost completely absorbed, about 5 minutes more. Brush the tops with the remaining 2 tablespoons butter.
- Using a vegetable peeler, remove 4 strips of zest from the orange, avoiding the white pith as much as possible. In a small baking dish, toss the cherries, orange zest, remaining 2 tablespoons brown sugar, and remaining 1/4 teaspoon nutmeg; place the dish on the second sheet pan along one short end (it will occupy about a third of the pan). In a small bowl, toss the almonds, syrup, and remaining 1/4 teaspoon salt until the almonds are coated. Spread the almonds on another third of the pan next to the baking dish. Arrange the sausage patties on the remaining third of the pan.
- Bake the French toast on the bottom rack and the sausage, cherries, and almonds on the top rack until the French toast is puffed and starting to brown and the almonds are golden brown, 20 to 25 minutes. Take the sheet pan with the sausage, cherries, and almonds out of the oven. Move the pan with the French toast to the top rack, turn the heat to high broil, and broil, rotating the pan halfway through, until the top of the toast is golden brown, 2 to 4 minutes. Check the toast every 30 seconds so it doesn't get too dark! Serve the toast topped with crumbled almond brittle, roasted cherries, a sprinkle of confectioners' sugar, and a drizzle of syrup, with the sausage on the side.
