Raisin Bread & Sausage Morning Casserole Recipe

By CheeseDiva

Ingredients

• TOPPING:
• 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
• 1 cup chopped pecans
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 2 tablespoons maple syrup

Preparation

Step 1

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.
Yield: 12 servings.

Originally published as Raisin Bread & Sausage Morning Casserole in Breakfast & Brunch Bookazine
2014, p26