Sourdough French Toast Casserole w/ veggie sausage and blueberries

Just try to resist.

I saw this recipe over on the The Homesick Texan's blog, and I had to try it.  Unlike several other French toast casserole recipes I'd seen, it works without heavy cream or even half & half; it doesn't have to be made the night before, and it cooks up in cast iron.  I adapted it a little by using dense, homemade sourdough in place of French bread, reducing the milk by 1/4 c. and adding an egg. Also, veggie sausage in place of the real thing, with a pinch of anise for added flavor, and brown sugar instead of white.  It was awesome.  And I ate Way Too Much of it.

I love cooking in my cast iron.

1 Tbsp unsalted butter

1 3/4 c. milk

5 eggs

1/4 c. brown sugar

zest of one small orange

juice of one small orange

1 generous tsp. vanilla

1/2 tsp. cinnamon

pinch anise seeds

1/4 tsp. kosher salt

4-5 c. (loose) cubed sourdough

pint fresh blueberries, rinsed

12 oz. veggie sausage sausage

powdered sugar and maple syrup for serving

Brown/cook your veggie sausage in a tsp or so of butter. Toss in the anise seeds, as you do.  Set aside. Preheat oven to 400 degrees.

In a large cast iron skillet, melt butter on low heat and help it to coat bottom and sides of pan.

Beat together the milk and eggs. Add sugar, orange zest, orange juice, vanilla, cinnamon, and salt. Whisk. Layer the bottom of the skillet with half of the bread. Top with the blueberries and veggie sausage. Add the rest of the bread on top, then pour your milk & egg mixture over it all.  Let sit out of the fridge for at least 20 minutes -- time for the bread to absorb some of the mix.  Bake covered with foil for 30 minutes, then uncover and bake 15 minutes longer, but watch the top for excessive browning.  Let it rest 15 minutes before dusting with powdered sugar and serving with maple syrup.

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