Maple Pecan Casserole for Breakfast

By cindygwest

Ingredients

• 1 8 ounce package brown-and-serve sausage patties
• Nonstick cooking spray
• 1 16 ounce loaf raisin bread, cubed
• 6 eggs
• 1 1/2 cups milk
• 1 1/2 cups light cream or half-and-half
• 1 teaspoon vanilla
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 cup packed brown sugar
• 1 cup coarsely chopped pecans
• 1/2 cup butter or margarine, softened
• 2 tablespoons maple syrup or maple-flavored syrup

Preparation

Step 1

1. In a medium skillet brown the sausage patties on both sides over medium-high heat. Drain off the fat; cut patties into bite-size pieces.

2. Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with nonstick cooking spray. Place bread cubes in dish. Add browned sausage pieces.

3. In a large mixing bowl beat together the eggs, milk, cream, vanilla, nutmeg, and cinnamon. Pour over bread and sausage, pressing bread and sausage into the egg mixture. Cover and refrigerate for 8 hours or overnight.

4. For topping, in a bowl combine brown sugar, pecans, butter, or margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture.

5. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Makes 10 servings.