Recipe by CarolAT
This is a great breakfast or brunch casserole to make the day before needed because it sits overnight to soak in all the flavor and then the finishing touches are added just before baking. This recipe is from the Jones Dairy Farm by Philip Jones.
Top Review by Bonnie G #2
This one is tough for me to rate and I followed the directions exactly- loved the conveniance of preparing the night before and then just popping in the oven the next morning and the flavors went together wonderful with the savory and sweet; the problem we had was the texture of the bread and I feel that's probably a personal thing, but it was to wet for us - I'm wondering if we toasted the bread if it would make a differance or maybe I needed to bake it longer?? At any rate the flavor and taste are great. Made for Spring PAC 2011
- 1 loaf raisin bread
- 10 sausage links
- 6 eggs
- 1 1⁄2 cups milk
- 1 1⁄2 cups half-and-half
- 1 teaspoon vanilla
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1 cup brown sugar, packed
- 1⁄2 cup butter, softened
- 2 tablespoons maple syrup
- 1 cup pecans, coarsely chopped
Directions See How It's Made
- 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.