EASTER BRUNCH - SAUSAGE-STUFFED FRENCH TOAST

Looking for a delicious, but easy, entree for your Easter brunch?  This is a tried and true recipe, and all of it can be made ahead the day before.

SAUSAGE-STUFFED FRENCH TOAST
Serves 10.
*  1/2 pound pork sausage, cooked and crumbled (I prefer to use hot Italian sausage.)
*  4 ounces cream cheese, softened
*  1/8 teaspoon ground red pepper
*  1 (1-pound) loaf French bread, cut into 1-inch slices
*  8 eggs
*  1/2 cup half-and-half
*  1 recipe Maple-Praline Sauce (See recipe below.)
*  GARNISH:  Toasted, chopped pecans (optional).
     In a medium bowl, combine sausage, cream cheese, and red pepper, stirring well.  Spread mixture evenly over half of bread slices.  Top with remaining bread slices to form a sandwich.  Place in a single layer in a large baking dish.
     In a small bowl, combine eggs and half-and-half, whisking well.  Pour mixture over sandwiches.  Cover and refrigerate for 8 hours, turning sandwiches once.
     Preheat oven to 400 F.  Grease a rimmed baking sheet.  Place sandwiches in a single layer on prepared baking dish.  Bake for 20 minutes.  Serve with Maple-Praline Sauce.

MAPLE-PRALINE SAUCE  - Yield:  Approximately 1-1/2 cups.
Can be made ahead and reheated/microwaved for serving.
*  1/2 cup butter
*  1/2 cup firmly packed brown sugar
*  1/2 cup maple syrup
     In a medium saucepan, melt butter over medium heat.  Add brown sugar and syrup.  Bring to a boil, reduce head, and simmer for 2 minutes.  Watch carefully or the butter will separate.  Serve warm.

Recipe adapted from:  Christmas Cooking Southern Style