About
Grandmother's Breakfast Casserole is the perfect balance of sweet and savory, with the precision Grandma is known for in the kitchen. Succulent and spicy sausage, mingled with tender cinnamon-raisin bread, floral vanilla, and warm cinnamon create a dance of delicate yet bold flavors. On top, a sugary and crunchy nut streusel... oh, what fun! What joy! Grandmother's Breakfast Casserole is like visiting Grandma for breakfast, and she really has gone all out!
Ingredients
- For the casserole:
- 1/2 pound bulk pork sausage
- 1 (1-pound) loaf cinnamon-raisin bread, cut into cubes
- 6 large eggs
- 1 1/2 cups 2% milk
- 1 1/2 cups half-and-half
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the topping:
- 1 cup pecans, chopped
- 1 cup brown sugar, packed
- 1/2 cup butter, softened
- 2 tablespoons maple syrup
Directions
Step 1 -Grease a 9x13-inch baking dish.
Step 2 -In a large skillet over medium heat, add the sausage and cook, while crumbling, until it is no longer pink, about 4-6 minutes.
Step 3 -Drain the fat from the skillet.
Step 4 -In the prepared baking dish, add the sausage and the bread cubes and mix to combine.
Step 5 -In a large bowl, add the eggs, the milk, the half-and-half, the vanilla, the cinnamon, and the nutmeg and whisk until blended.
Step 6 -Cover the baking dish and refrigerate it for at least 3 hours and up to overnight.
Step 7 -Preheat the oven to 350 degrees F.
Step 8 -Transfer the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
Step 9 -In a small bowl, add the pecans, the brown sugar, the butter, and the maple syrup and beat until blended.
Step 10 -Drop the topping mixture by the tablespoonful over the casserole.
Step 11 -Bake the casserole uncovered until golden-brown and a knife inserted into the center comes out clean, about 35-45 minutes.
Step 12 -Let the casserole stand for 5-10 minutes.
Step 13 -Serve.
