Raisin Bread & Sausage Morning Casserole

• 1/2 pound bulk pork sausage
• 1 loaf (1 pound) cinnamon-raisin bread, cubed
• 6 large eggs
• 1-1/2 cups 2% milk
• 1-1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup chopped pecans
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 2 tablespoons maple syrup

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 13x9-in. baking dish, combine bread and sausage.
2. In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight.
3. Preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole.
4. 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.

pork sausage, cinnamonraisin bread, eggs, milk, cream, vanilla, ground cinnamon, ground nutmeg, pecans, brown sugar, butter, maple syrup

Taken from www.tasteofhome.com/recipes/raisin-bread-sausage-morning-casserole/ (may not work)