Best Pecan Raisin Bread Morning Casserole Recipes

RAISIN BREAD & SAUSAGE MORNING CASSEROLE

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it 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.

PECAN RAISIN BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.

SAUSAGE PECAN MORNING CASSEROLE

Steps:

• Prepare a 13-by-9-inch glass baking pan with nonstick spray. Cube raisin bread and put in the baking dish.
• Brown sausage; drain and cut into bite-sized pieces. Mix with bread in the baking dish.
• In a large mixing bowl, beat eggs, milk, half-and-half, vanilla, nutmeg and cinnamon until blended. Pour over bread and sausage. Cover with plastic wrap and refrigerate for 8 hours or overnight.
• Heat oven to 375 degrees. Combine brown sugar, butter, syrup and pecans. Spoon by teaspoonfuls over casserole. Bake uncovered for 35 to 40 minutes, or until knife inserted in center comes out clean. Serve warm.

MORNING PECAN CASSEROLE

Steps:

• 1. Brown the sausage patties according to package directions. Cut patties into bite size pieces. Spread bread cubes in bottom of a lightly greased 3 quart rectangular baking dish. Top with sausage pieces.
• 2. In a large bowl, whisk together milk, eggs, vanilla, nutmeg & cinnamon. Pour over bread and sausage, pressing lightly to thoroughly moisten the bread. Cover and chill for 8 hours or overnight.
• 3. For topping, in a small bowl combine pecans, brown sugar, butter, and maple syrup. Drop by teaspoonfuls over top of egg mixture.
• 4. Bake, uncovered, at 350^ for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving.

RAISIN BREAD FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
• Pour bread cubes into the prepared pan.
• Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
• Bake in the preheated oven until top is golden, 45 to 50 minutes.

PECAN RAISIN BREAD MORNING CASSEROLE

Steps:

• Prepare 13 x 9 glass baking dish with non-stick spray.
• Cube raisin bread and place in baking dish.
• Brown sausage, drain and cut into bite size pieces.
• Mix with bread in baking dish.
• In a large mixing bowl, beat eggs, milk, half and half, vanilla, nutmeg and cinnamon until blended.
• Pour over bread and sausage.
• Cover with plastic wrap and refrigerate 8 hours or overnite.
• Heat oven to 350 degrees.
• Combine all topping ingredients and spoon over top of casserole.
• Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.

RAISIN-PECAN BREAD

Steps:

• Combine the raisins and boiling water in a bowl and set aside for 10 minutes. In the container of a food processor, combine 1/2cup of the pecan halves and sugar and pulse until the pecans are very finely ground. Set aside. Thoroughly drain the raisins and set them aside.
• Place the warm water and yeast in a large bowl. Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl. Stir until fairly dissolved. Stir in the flour, ground pecans and sugar and salt. Stir until combined.
• Turn the mixture out onto a lightly floured surface and knead for 10 minutes. Slowly begin to fold in the raisins and the remaining pecan halves a little at a time. Return the dough to the bowl, cover with a tea towel and let rise until doubled in bulk, 1 to 2 hours.
• Gently turn the dough out onto a lightly floured surface and cut into 3 equal pieces. Leave the pieces on your work surface and cover them with a tea towel. Let them rest for 10 minutes.
• Gently shape each piece into a short log and place the logs on a sheet pan lined with parchment paper. Cover with the tea towel and let rise until the loaves just hold a fingerprint when lightly pressed, 30 minutes to 1 hour.
• When ready to bake, preheat oven to 375 degrees and have a plant sprayer full of fresh water ready. Using a single-sided razor at a 30-degree angle, slash the loaves diagonally with 2 3-inch slashes each. When the oven is hot, spray it thoroughly with water and immediately put the bread in and close the door. Spray the oven (not the bread) again 2 more times during the first 5 minutes of baking. Bake until bread is very brown and sounds hollow when the bottom is tapped, 25 to 30 minutes more.
• Remove the loaves from the oven and cool them on a wire rack.

SAUSAGE, GRITS & PECAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees if cooking at once.
• (Casserole can be assembled a day ahead and refrigerated).
• Lightly grease a 3-quart baking dish with melted butter and set aside.
• Place the water and salt in a large saucepan and bring to a boil over medium-high heat.
• Slowly stir in the grits, reduce the heat to low and cover the pan.
• Simmer for 5 minutes, or until cooked, stirring occasionally.
• Remove the pan from the heat.
• Stir 1 cup of the cheese and butter into grits until melted.
• Add eggs, milk and sausage.
• Pour grits mixture into the prepared pan and sprinkle with remaining cheese and pecans.
• Place the pan in the oven and bake 1 hour, or until casserole bubbles and pecans have browned.
• Remove the pan to a rack to cool for 15 minutes before serving.
• To make the day ahead, cover with plastic wrap and refrigerate after topping casserole with shredded cheese and pecans.
• Bake as directed the next morning.

PUMPKIN PECAN RAISIN BREAD

Steps:

• Preheat oven to 350F Grease a loaf pan Mix eggs, pumpkin, oil, sugar and syrup in a medium bowl.
• Sift in dry ingredients Stir in raisins and pecans.
• Pour into loaf pan.
• Bake 1 ¼ hrs.
• Remove from oven and let stand 10 mins.
• Turn out on wire rack.

MORNING CASSEROLE

Steps:

• In a large skillet, brown sausage; crumble and drain.
• Butter a 9 x 13-inch casserole dish.
• Place bread (torn into bite-sized pieces) in bottom of dish.
• Place sausage on the top of bread.
• Sprinkle cheese over top.
• In a large bowl, mix beaten eggs, milk, salt, and dry mustard; blend well.
• Pour over the other ingredients.
• Cover and refrigerate overnight.
• The next morning, uncover and bake at 350°F for 45 minutes.
• Slice into squares and serve warm.
• You may also add some ham, cut into bite-sized pieces, or crumble some bacon in it along with the sausage.