Making a big breakfast for everyone can be really fun, but it can also be really time consuming. This is where a breakfast casserole comes in handy. Served alongside some fresh fruit, with coffee and juice and you’ve got a full meal. This raisin bread and sausage casserole has a unique flavor that’s a welcome blend of two of our favorite morning foods.
We don’t always think of a spicy and sweet combination as going well with sausage, but the mixture of nutmeg and cinnamon goes quite well together. This casserole also gets a nice sweetness from the topping of pecans, brown sugar, and maple syrup.
The first step is to brown the crumbled sausage and set is aside. Then cube the bread and combine with the sausage. Then both go into the casserole dish.
Next you mix together the egg and cream mixture which binds everything together and lends a slight French toast flavor to the casserole.
Here comes the really easy part. You pour the egg mixture over the sausage and raisin bread and then refrigerate the whole thing for 2 hours or overnight. This means you can prep this before bed and then add the egg mixture it in the topping. Then it’s ready to pop into the oven to bake for 35-45 minutes.
If you never know what to make in the morning or are stuck in a breakfast rut, then this savory-sweet casserole could be the flavor you’ve been missing at breakfast.
Raisin Bread Sausage Casserole
serves 10-12; 25 minutes prep, 45 minutes cook time, 2 hours 45 minutes inactive
For the casserole
- 1/2 pound bulk breakfast sausage
- 1 loaf cinnamon-raisin bread, cubed
- 6 eggs
- 1 1/2 cups milk
- 1 1/2 cups half-and-half
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the topping
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- 2 tablespoons maple syrup (optional)
- Cook crumbled sausage in skillet until browned. Drain and set aside.
- In 9x13 baking dish pour bread cubes and sausage.
- In large bowl whisk together eggs, milk, and casserole spices. Pour this over bread mixture.
- Let sit in refrigerator for 2 hours or even overnight.
- Preheat oven to 350˚ when ready to cook.
- In small bowl combine topping ingredients. Spoon topping over casserole.
- Bake for 35-45 minutes or until knife inserted in center comes out clean.
- Allow to cool for 5 minutes before serving.
Recipe adapted from Taste of Home.