Pecan & Sausage Casserole

Pecan & Sausage Casserole

Pecan & Sausage Casserole

Sweet meets spicy in this pecan and sausage casserole. One bite and you'll likely have a hard time deciphering whether you're indulging in breakfast or dessert.

At a glance
Main Ingredient:
Cooking Method:
8-10 servings


1 loaf raisin bread 10 sausage links

6 eggs
1 1/2 cups milk
1 1/2 cups half-and-half
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 cup brown sugar, packed
1/2 cup butter, softened
2 tbsp. maple syrup
1 cup pecans, coarsely chopped


Prepare a 13-by-9-inch glass-baking pan with nonstick spray. Cube raisin bread and put in the baking dish. Brown sausage and drain and cut into bite-sized pieces. Mix with bread in the baking dish. In a large mixing bowl, beat eggs, milk, half-and-half, vanilla, nutmeg and cinnamon until blended. Pour over bread and sausage. Cover with plastic wrap and refrigerate for 8 hours or overnight. Heat oven to 375 degrees. Combine brown sugar, butter, syrup and pecans and spoon by teaspoonfuls over casserole. Bake uncovered for 35 to 40 minutes, or until knife inserted in center comes out clean. Serve warm.

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