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 9×13-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.
