By Chef Alli

Breakfast Casserole

Breakfast Casserole


  • 8 oz. package brown and serve sausage links
  • 16 oz. loaf raisin bread (approx. 12 cups)
  • 6 eggs
  • 1/2 cup milk
  • 1 1/2 cups half and half
  • 1 tsp. vanilla extract
  • 1/4 tsp. nutmeg
  • 3/4 tsp. cinnamon
  • 1 cup packed dark brown sugar
  • 1 stick unsalted butter, softened
  • 2 Tbs. pure maple syrup
  • 1 cup chopped, toasted pecans


Spray a 9 x 13 baking dish with non-stick baking spray.  Brown sausage, drain and cut into bite size pieces. Cube bread into 1 inch pieces into prepared baking dish along with sausage pieces.  In a mixing bowl, beat eggs, add milk, half and half, vanilla and spices until well blended; pour this mixture over sausage and bread in prepared baking dish, pressing bread down into egg mixture.  Cover and refrigerate overnight or at least eight hours. 

To prepare topping, combine brown sugar with butter and maple syrup; stir in pecans.  Drop this mixture by spoonfuls over prepared casserole.  Bake, uncovered, in preheated 350 degree F. oven for 35-40 minutes.  Serve drizzled with warm maple syrup, if desired.   

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  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to