French Toast with Cajun Cream Sauce

  • Preparation Time
    20 min.
  • Cooking Time
    25 min.
  • Serves

Recipe tags: gravy mix, moderate difficulty, breakfast, stovetop


French Toast

1 Tbsp Better Than Bouillon® Reduced Sodium Chicken Base
3 large eggs, beaten
2 tsp The Original "Louisiana" Brand Hot Sauce™
1 tsp onion powder
2 Tbsp butter
⅓ cup vegetable oil
4 slices Texas toast
2 Tbsp butter
½ cup minced onion
½ cup thinly sliced red bell pepper
1 Tbsp The Original "Louisiana" Brand Hot Sauce™
1 Tbsp freshly chopped parsley
6 oz chicken and apple sausage, cooked and cut into ¼ inch slices
1 cup Southeastern Mills® Country Gravy Mix
½ cup water


  • 1

    Add the Reduced Sodium Chicken Base, eggs, the Hot Sauce, and onion powder to a shallow dish, whisk to combine.

  • 2

    Add the butter and oil to a large sauté pan over medium high heat.

  • 3

    Dredge each side of the Texas toast into the egg mixture and carefully add to the hot oil. Cook for 2-3 minutes per side. Remove the toast from the pan to a platter.

  • 4

    To make cream sauce, add the butter to a small saucepan over medium heat. Add the onions and bell pepper and cook for 2-3 minutes. Add the Hot Sauce, parsley and sausage to the pan and cook for 2-3 minutes, stirring occasionally.

  • 5

    Add the Country Gravy to the pan and whisk to combine. Slowly whisk in the water.

  • 6

    Serve the gravy over the Texas Toast.

Try this dish with Better Than Bouillon® Premium Roasted Chicken or Vegetarian No Chicken Base.