If you really want to replicate the Chef Shack’s most popular fall dish, go organic with the eggs and milk, try to get your hands on some bacon beer brats (they use Fischer Farms), and crisp up the bread in a deep fryer. If that sounds out of reach for you, your favorite pork sausage links will do, and a griddle or frying pan should work almost as well.

　　

Ingredients

Serves 4

　　4 eggs

　　1 cup whole milk

　　3 tablespoons brown sugar

　　1 teaspoon freshly grated nutmeg

　　1 tablespoon ground cinnamon

　　1 teaspoon ground cardamom

　　1/4 teaspoon vanilla extract

　　Pinch of sea salt

　　12 slices multigrain bread, sliced 1/2 inch thick

　　4 pork sausage links

　　2 tart-sweet apples (Pink Lady or similar variety), cored and cut into matchsticks or small slivers

　　1/4 cup maple syrup

　　

Step 1

Beat the eggs in a large mixing bowl. Add the milk, brown sugar, nutmeg, cinnamon, cardamom, vanilla, and salt and stir well to combine. (If you have one, use an immersion blender to emulsify all the ingredients.)

　　

Step 2

Soak the bread slices in the egg mixture until saturated. Meanwhile, split each sausage link down the middle, almost cutting it in half but not severing it. Brown the sausages on a griddle or in a frying pan over medium-high heat. While the sausages are cooking, heat a deep fryer to high or a heat a lightly oiled griddle or frying pan over medium-high heat. Fry the bread until both sides are deep brown. Plate 3 slices of French toast with 1 sausage link, top with a pile of apple slivers, and drizzle the entire thing with 1 tablespoon of maple syrup. Repeat with the remaining ingredients.

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