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Raisin Bread & Sausage Morning Casserole

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


  • 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


  • 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.
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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  • Pattywy
    Jan 13, 2020

    Topping awfully sweet. We loved it , but I will try it next without the topping.

  • Allison
    Nov 27, 2019

    First time making before serving for party, it took over an hour to cook great taste. Wondering anyone try make it more savory than sweet? Will be in recipe box for future casseroles.

  • LPHJKitchen
    Aug 2, 2019

    Great potluck recipe! A little sweet, a little salty and great for company! I think this would make a great Christmas morning dish! Also, the topping is wonderful, don't skip it!

  • Joseph
    Mar 1, 2018

    Thank You from a Central California (the REAL California) Raisin Grower!

  • lshinpoch
    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.