Baked Stuffed French Toast with Chicken Apple Sausage
Pre-heat the oven to 350°.
Whisk together the eggs, milk, cinnamon and nutmeg in a large bowl.
Cover the bottom of a large baking dish with 6 slices of the bread, cover with the sausage, then cover the sausage with the remaining 6 slices bread. Pour the egg mixture over the bread layers and allow to stand for 1 hour. Bake at 350° for 25-30 minutes until golden and puffed.
In a large, heavy skillet, melt the butter over medium heat. Add the apples and sauté until they are slightly soft, about three minutes. Add the cider and cloves and boil for 5 minutes over high heat until the apples and cider form a syrup.
Cut the French toast and serve with spoonfuls of the apples and syrup.