The raisins in this Secret Raisin Breakfast Bake are kind of an obvious secret; it is in the name after all. However, the perfectly seasoned, creamy, and lightly floral fluffy egg mixture is a more guarded secret, as are the chunks of deliciously spiced and savory sausage. What isn’t a secret about this Secret Raisin Breakfast Bake? How unexpectedly delicious it tastes! This could be your secret weapon at your next brunch party!
Ingredients
For the bake:
- 1/2 pound bulk pork sausage
- 1 (1-pound) loaf cinnamon-raisin bread, cubed
- 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, cook the sausage, while crumbing, over medium heat until it is no longer pink, 4-6 minutes.
Step 3 –Drain the fat from the skillet.
Step 4 –Combine the sausage and the bread in the prepared baking dish.
Step 5 –In a large bowl, whisk the eggs, the milk, the half-and-half, the vanilla, the cinnamon, and the nutmeg until blended.
Step 6 –Pour the egg mixture over the bread mixture.
Step 7 –Cover and refrigerate for at least 8 hours and up to overnight.
Step 8 –Preheat the oven to 350 degrees F.
Step 9 –Transfer the casserole from the fridge while the oven heats.
Step 10 –In a small bowl, combine the pecans, the brown sugar, the butter, and the maple syrup together until blended.
Step 11 –Drop the topping mixture by the tablespoonful over the casserole.
Step 12 –Bake until golden brown and a knife inserted in the center comes out clean, about 35-45 minutes.
Step 13 –Let the casserole stand for 5-10 minutes.
Step 14 –Serve.
