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Raisin Bread & Sausage Morning Casserole

When we used to have Sunday breakfasts with my grandparents, my mom often made this for grandpa because he enjoyed it so much. Pork sausage and cinnamon bread taste surprisingly good together. —Carolyn Levan, Dixon, Illinois
  • Total Time
    Prep: 25 min. + chilling Bake: 35 min.
  • Makes
    12 servings

Ingredients

  • 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.
Nutrition Facts
1 piece: 425 calories, 25g fat (10g saturated fat), 141mg cholesterol, 324mg sodium, 41g carbohydrate (26g sugars, 3g fiber), 11g protein.

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