Side Pannel
Raisin Bread & Sausage Morning Casserole
Raisin Bread & Sausage Morning Casserole
- Recipe Submitted by maryjosh on 11/28/2018
Ingredients List
- 1/2 pound bulk pork sausage
- 1 loaf (1 pound) cinnamon-raisin bread, cubed
- 6 large eggs
- 1-1/2 cups 2% milk
- 1-1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- TOPPING:
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- 2 tablespoons maple syrup
Directions
In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a greased 13x9-in. baking dish, combine bread and sausage.
In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole.
Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5-10 minutes before serving.
In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole.
Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5-10 minutes before serving.
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