1In large cast-iron skillet or heavy-bottomed skillet set over medium-high heat, add sausages and cook, turning occasionally, for 8 to 10 minutes or until cooked through and internal temperature reaches 165˚F (74°C). Transfer sausages to medium plate. Wipe skillet with paper towel and reserve skillet.

2Using rolling pin, flatten each bread slice to 1/8-inch (3 mm) thickness. Place a sausage on one end of each slice of bread; tightly roll up and secure with toothpick if needed.

3In medium shallow dish, whisk together eggs, milk, sugar, vanilla, cinnamon and salt.

4In reserved skillet set over medium-high heat, melt 2 tbsp (30 mL) butter. One at a time, dip sausage rolls into egg mixture and place in skillet. In batches of four, cook, turning, for 3 to 5 minutes or until browned all over, adding butter as needed.

5Remove toothpicks if used. Dust French toast rolls with confectioners’ sugar and serve with maple syrup for dipping.