Raisin Bread & Sausage Morning Casserole


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


1In a large skillet, cook sausage over medium heat 4 to 6 minutes or until no longer pink, breaking into crumbles; drain. In a greased 13x9-in. baking dish, combine bread and sausage.
2In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight.
3Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole.
4Bake, uncovered, 35 to 45 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5-10 minutes before serving.

Helpful Hints:

Total Time
Prep: 25 min. + chilling Bake: 35 min.
Makes 12 servings
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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