1 lb. Italian sausage, removed from casing
1 c. whipping cream
1/2 tsp. freshly grated nutmeg
1/4 c. Dijon mustard
Loaf of fresh bread
French toast batter (milk, egg, vanilla)

Crumble sausage and cook over medium heat until no longer pink. Drain on paper towels. Wipe out pan and return sausage to pan. Stir all other ingredients, simmer until sausage absorbs cream, approximately 15 minutes. Make tarts with bread dipped in batter. Bake at 375 degrees for 15 minutes.