1. Pre Heat your Blackstone griddle to Medium. While this is warming up Slice up your Brioche Loaf into thick slices, roughly 1/2” - 3/4” thick.
Once your griddle top is warm place your Johnsonville sausage links on the griddle and cook till done. This will require you to roll the sausage links occasionally to cook evenly on all sides and inside.
While your sausage is cooking you can prepare your egg dredge for the brioche. In a shallow dish add 4 eggs, roughly a 1/4 cup of heavy whipping cream, or milk if you don’t have the cream, 2 tbsp of vanilla extract, and 1 tbsp of cinnamon and mix together. At this point be sure you’re checking on your sausages.
Now your sausages should be almost done. Grab your dish with the dredge and the sliced brioche and head to the griddle. It’s nice to do this close because it can be messy. Start to add one or two slices of bread in the dish and let is soak up the egg mixture on both sides. Make sure it’s nice and coated and then place it on the griddle top. You might need to slide your sausages around to make room. Repeat this process for all of your sliced bread. This doesn’t take long to cook so stay close. You know it’s time to flip when it’s cooked to a golden brown. Also, it’s important you watch your heat. You don’t want your heat so high that it cooks to fast and burns.
While you bread is cooking you can quickly grab a large ziplock bag and pour roughly 2 cups of cinnamon toast crunch cereal into the bag and seal the ziplock bag. Then you simply crush the cereal up into desired pieces. I like to have a mixture of really small bits and larger ones.
Now your French toast and sausages should be done. Now it’s time to remove them all and move on to an important step. While the toast is still hot add a thin layer of peanut butter to one side of your toast, I prefer creamy, but crunchy can work as well. You’ll see that the heat from the bread will thin out your peanut butter. Once you have a thin layer on each piece of toast simply dust the toast with a desired amount of cinnamon toast crunch and plate it up with a few sausage links. To garnish add syrup, butter, if you like, and a final post dusting of the Blackstone Sweet Maple Seasoning. And enjoy!