1 lb. MD Chicken Breakfast Sausage Cut into coins
1 bag MD French Toast Sticks, cut into 1 inch cubes
1 lb. MD blueberries or strawberries
Butter (for pan)  
8 eggs
1 cup milk  
1/2 teaspoon salt  
2 cups half & half
1 teaspoon cinnamon
Powder Sugar for decoration


  In a large bowl cut or tear French Toast Sticks into 1 inch cubes. Cut chicken breakfast sausage into coin size about ½" wide and mix with French Toast. Fold in your fruit and arrange mixture in a buttered (or spray) 9x13 casserole dish.
    In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon and beat with a rotary beater or whisk until it is all blended, not bubbly.
  Pour mixture over the French Toast Sticks, covering as evenly as possible (stir up mixture if needed to coat all with the liquid mixture.
  Cover with foil and you can put into the refrigerator overnight and pop in a preheat oven 350 degrees F.
  Bake for 45 minutes. Uncover and brown the top.

Sprinkle lightly with powdered sugar and
serve with syrup and fresh fruit