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An Old World breakfast with modern indulgence
A Taste of History
The origins of French toast reach back to ancient Rome, where thrifty cooks found a delicious way to use “lost bread” by soaking it in milk and eggs before frying it to golden perfection. By the Middle Ages, this humble dish had crossed into France, becoming known as pain perdu—literally “lost bread.” Enriched with spices and cream, it was often served as a special-occasion treat for feast days or guests of honor.
Over centuries and continents, pain perdu evolved into the beloved French toast we know today—adapted in every culture from sweet morning fare topped with fruit and syrup to savory versions layered with cheese and herbs. This recipe adds a modern gourmet twist, rolling tender bread around breakfast sausage and ricotta, then finishing with a whisper of cinnamon and powdered sugar.
Preparation
🕒 20 minutes — Makes 4 servings
Equipment
- 9″ Gourmet Skillet, Square Griddle, or 11″ Gourmet Skillet
- Blender or Food Processor
- Flat dish for dipping bread
Ingredients
- 8 breakfast sausages, cooked
- ½ cup Ricotta cheese
- 1 teaspoon sugar
- ½ teaspoon vanilla extract
- 2 eggs
- ½ cup Amaretto (or substitute with half-and-half plus 1 tsp almond extract)
- 2 tablespoons unsalted butter
- 4 slices of fresh bread of choice (brioche, challah, or artisan white)
- Cinnamon, to taste
- Powdered sugar, for garnish
Instructions
-
Cook the Sausage:
Brown sausages to the desired doneness in a 9-inch gourmet skillet. Set aside. -
Prepare the Ricotta Filling:
In a mixing bowl, combine ricotta, sugar, and vanilla until smooth. Set aside. -
Make the Egg Batter:
Blend eggs and Amaretto (or substitute) on low speed until just combined. Pour into a shallow dish for dipping. -
Assemble the Roll-Ups:
-
- Lay bread slices flat on wax paper.
- Spread 1 tablespoon of the ricotta mixture over each slice.
- Place two cooked sausages across the center of each slice and roll up (or fold in half).
- Secure with a toothpick if needed.
5. Cook the Roll-Ups:
-
- Preheat the griddle over medium-high heat (350–375°F) and coat lightly with unsalted butter.
- (For induction cooking: wait to turn on the heat until the bread is soaked and ready to cook.)
- Dip each roll-up in the egg mixture, coating both sides.
- Place on the griddle and cook until golden brown on all sides, turning as needed.
To Serve
Dust with cinnamon and powdered sugar. Serve warm with scrambled eggs, crisp bacon, and a drizzle of Amaretto or maple syrup for a breakfast worth lingering over.