RAISIN BREAD & SAUSAGE MORNING CASSEROLE

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Raisin Bread & Sausage Morning Casserole image

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

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

  • 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.

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