JesseEatzThe ultimate mass-building breakfast: thick-cut brioche French toast topped with maple pecans and served with a side of smoky andouille sausage.
Whisk together eggs, milk, bourbon, and cinnamon in a shallow bowl. Soak brioche slices for 1 minute per side.
In a skillet over medium-high heat, sear the andouille sausage until charred and heated through. Set aside.
Melt butter in a griddle. Cook the soaked brioche for 3-4 minutes per side until golden brown and custardy.
In a small pan, toast pecans with maple syrup for 2 minutes until sticky and fragrant.
Plate the French toast, top with the maple pecans, and serve with the andouille sausage on the side.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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