Brunch Stack

Brunch Stack

This is a brunch bap like no other. An indulgent choice for a weekend sandwich, especially if you choose to add some maple syrup!

This recipe uses our Traditional Pork Sausages and Unsmoked Dry Cured Bacon for a savoury meaty bite that compliments the sweet French toast superbly.

Our Traditional Pork Sausages are made using only the finest cuts of British Shoulder of Pork, delicately seasoned for a flavoursome and succulent sausage.

Our Unsmoked Dry Cured Bacon is cured traditionally by hand for a number of days then air dried for a full flavour and truly meaty texture.

When it comes to pork, we source only the finest cuts of Red Tractor British Pork. This gives the meaty taste our customers love.

Serves 1
20 mins
971 cals
(Per serving)

Ingredients

  • 3 Edwards Traditional Pork Sausages
  • 3 Edwards Unsmoked Dry Cured Bacon
  • 200ml milk
  • 2 eggs
  • 1 tsp vanilla extract
  • A pinch of cinnamon
  • Butter (for frying)
  • 3 thick slices of brioche (or thick soft white)
  • Maple syrup (optional)

Cooking Instructions

  • Cook the bacon and sausages as per the pack instructions.
  • In a bowl or shallow container add the milk, eggs, vanilla extract, cinnamon, salt and whisk lightly.
  • Add the slices of brioche to the mixture and turn on both sides.
  • Add butter to a pan and fry the brioche over a medium heat until golden.
  • Slice the sausages lengthways and then stack the French toast, whilst adding your favourite sauce, or a generous splash of maple syrup.
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