1. Start by cooking your sausage. If you’re using links, heat a large skillet over medium heat and cook them, turning occasionally, until browned and cooked through—about 8-10 minutes. For bulk sausage, crumble it into the pan and cook until no longer pink, about 7 minutes. Once done, set aside and keep warm.
2. In a large shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until fully combined. This custard mixture is where the magic happens—don’t rush the whisking; you want it smooth and well-blended.
3. Heat a large skillet or griddle over medium heat and add about 1 tablespoon of butter, letting it melt and coat the surface.
4. Dip each slice of bread into the egg mixture, allowing it to soak for about 20 seconds per side. If your bread is super fresh, you might want to lean towards a quick dip to avoid sogginess. I’ve learned this the hard way when my kitchen counters ended up messier than usual!
5. Place the soaked bread slices onto the hot skillet. Cook for about 3-4 minutes on each side, or until golden brown and slightly crispy around the edges. Adjust the heat as needed so the bread cooks through without burning.
6. Once the French toast is cooked, transfer it to plates and add the sausage alongside. If you like, sprinkle lightly with powdered sugar and drizzle with real maple syrup for that perfect balance of sweet and savory.

One little tip from my kitchen: keep your skillet warm but not scorching. When the kids were younger, I’d often juggle multiple pans, and keeping an eye on the heat saved me from burnt edges and a cranky crew waiting for breakfast.