Ingredients
1/2 pound bulk pork sausage1 loaf (1 pound) cinnamon-raisin bread, cubed6 large eggs1-1/2 cups 2% milk1-1/2 cups half-and-half cream1 teaspoon vanilla extract1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmegTOPPING:1 cup chopped pecans1 cup packed brown sugar1/2 cup butter, softened2 tablespoons maple syrup
Preparation
In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it 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.
