Cinnamon-Raisin Bread & Sausage Casserole
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
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.
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.
Remove casserole from refrigerator. Preheat oven to 350 degrees F.
In a small bowl, beat together pecans, brown sugar, butter, maple syrup, and salt until blended. Drop in spoonfuls 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.
Recipe adapted from: www.tasteofhome.com