Raisin Bread & Sausage Morning Casserole Recipe

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Raisin Bread & Sausage Morning Casserole Recipe
Raisin Bread & Sausage Morning Casserole Recipe photo by Taste of Home
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Raisin Bread & Sausage Morning Casserole Recipe

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5 1 1
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min.

Ingredients

  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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

Directions

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. Yield: 12 servings.
Originally published as Raisin Bread & Sausage Morning Casserole in Breakfast & Brunch Bookazine 2014, p26

Nutritional Facts

1 piece: 425 calories, 25g fat (10g saturated fat), 141mg cholesterol, 324mg sodium, 41g carbohydrate (26g sugars, 3g fiber), 11g protein.

  • 1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  1. 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.
  2. In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight.
  3. 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.
  4. 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. Yield: 12 servings.
Originally published as Raisin Bread & Sausage Morning Casserole in Breakfast & Brunch Bookazine 2014, p26

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MY REVIEW
lshinpoch User ID: 3019647 248768
Reviewed May. 29, 2016

"Would cut back on the brown sugar in the topping to Half cup a little too sweet ( unless you want sweeter) took it to a church brunch this am it was gone in no time , I did taste a spoonful . I changed the sausage to a full pound to have more meat . I got a lot of compliments on the dish . Will make again . Thanks TOH."

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