RAISIN BREAD & SAUSAGE MORNING CASSEROLE

Raisin Bread & Sausage Morning Casserole image

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.