mom’s baked french toast

4-5 cups cubed french bread
3 eggs
1 cup milk/buttermilk (for buttermilk, mix some greek yogurt into your milk to the consistency of heavy cream)
1/4 cup brown sugar
1/2 tsp cinnamon
1/8 tsp salt

Preheat oven to 350. Spray an 8×8′ pan with pam. Arrange bread cubes in pan evenly.
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Beat egg. Add milk, sugar, cinnamon, and salt to eggs and beat again.
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Pour egg mixture over bread. Bake uncovered about 30 minutes.
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seitan breakfast sausage

Blend together chickpeas, vegetable stock, maple syrup and soy sauce until there are no large chunks of chickpeas.
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Whisk together the remaining ingredients. Stir in the chickpea/veggie stock mixture.
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Knead for about five minutes to develop the gluten (the dough will change in consistency when it’s ready). I like to use the dough hook.
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Divide the ball into 8-10 pieces and roll into sausage links. Wrap the sausage links in foil and twist the ends like you would a piece of candy (think Tootsie Roll style – see photo above).
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Steam the sausages for 45 minutes and store. Or, pan fry and serve.

breakfast

6 large eggs
1 1/2 cups milk (cream or half and half if you’re feeling decadent, but milk is fine)
6 slices (1 inch thick) bread, preferably day old
4 tbsp unsalted butter
4 tsp vegetable oil

Whisk together eggs, milk, and a pinch of salt in a medium bowl; set aside.
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Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak ten minutes. Turn slices over and soak about 10 minutes more (until soaked through).
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Heat 2 tbsp butter and 2 tbsp vegetable oil in a skillet over medium heat. Fry half the bread slices till golden brown, 2-3 minutes per side. Transfer to wire rack (can keep in a warm oven). Wipe skillet and repeat with remaining slices.