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Cinnamon-Raisin Bread & Sausage Casserole

1 Hr


1/2-1 Pound Pork Sausage

1 Loaf Martin’s Cinnamon-Raisin Swirl Potato Bread, lightly toasted; cubed

6 Large Eggs

1 1/2 Cups Milk

1 1/2 Cups Half-and-Half

1 Teaspoon Vanilla Extract

1/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

1 Cup Chopped Pecans

1/2 Cup Packed Brown Sugar

1/2 Cup Butter, softened

2 Tablespoons Maple Syrup

1/4 Teaspoon Salt

Serves: 12


Step 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 13×9-inch baking dish, combine bread cubes and sausage.

Step 2

In a large bowl, whisk together eggs, milk, cream, vanilla, cinnamon, and nutmeg until blended; pour over bread and sausage mixture. Refrigerate, covered, 1-2 hours or until liquid is absorbed.

Tip: Arrange the bread slices on a baking sheet and bake in 300 degree oven for 5-10 minutes prior to cubing and soaking in pudding mixture. This prevents the bread from getting too soggy.

Step 3

Remove casserole from refrigerator. Preheat oven to 350 degrees F.

Step 4

In a small bowl, beat together pecans, brown sugar, butter, maple syrup, and salt until blended. Drop in spoonfuls over casserole.

Step 5

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.

Recipe adapted from: