Spiced Apple & Cheddar Stuffed French Toast with Turkey Sausage

Peel, core, and dice the Granny Smith apple into small 1/4-inch cubes.

In a small saucepan over medium heat, combine the diced apple, 1 tablespoon brown sugar, and apple cider. Cook for 5-7 minutes until apples are tender but still hold their shape. Remove from heat and set aside to cool.

While the apples cook, grate the aged white cheddar cheese and set aside.

In a shallow bowl, whisk together 3 large eggs, 1/3 cup milk, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cardamom until well combined.

Heat a large non-stick skillet over medium heat and cook the turkey sausage links for 8-10 minutes, turning occasionally, until browned and cooked through (internal temperature of 165°F). Transfer to a plate and cover to keep warm.

Using a sharp knife, cut a pocket into each slice of brioche bread, being careful not to cut all the way through.

Drain any excess liquid from the cooled apple mixture. Combine the apples with the grated cheddar cheese and 1 tablespoon brown sugar.

Carefully stuff each brioche pocket with the apple-cheddar mixture, dividing it evenly among the 4 slices.

Wipe the skillet clean and melt 1 tablespoon butter over medium heat.

Dip each stuffed bread slice into the egg mixture, allowing excess to drip off, then place in the hot skillet. Cook 2 slices at a time for 3-4 minutes per side until golden brown and the cheese inside begins to melt.

Add the remaining 1 tablespoon butter to the skillet before cooking the second batch of French toast.

Plate the stuffed French toast (2 slices per serving) and arrange the turkey sausage links alongside.

Drizzle each serving with 1 tablespoon maple syrup, sprinkle with powdered sugar, and garnish with fresh thyme leaves.

Serve immediately while hot.