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Morning Pecan Casserole Recipe

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This recipe for Morning Pecan Casserole, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Meyer
Added: Thursday, October 27, 2005


1 8-oz package brown and serve sausage patties
nonstick spray coating
1 16-oz loan raisin bread, cubed (12 cups)
6 eggs
1 1/2 c milk
1 1/2 c half and half or light cream
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 c. packed brown sugar
1 c. coarsely chopped pecans
1/2 c. butter or margarine, softened
2 T. maple syrup

In a medium skillet, brown the patties on both sides over medium-high heat. Drain off the fat; cut patties into bite-size pieces. Meanwhile, spray a 13x9x2 inch baking dish with nonstick coating. Place bread cubes in dish. Add browned sausage pieces. In a large mixing bowl, beat together the eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Pour over bread and sausage, pressing sausage and bread into the egg mixture. Cover and refrigerate for 8 hours or overnight.

Prepare topping: In a bowl, combine brown sugar, pecans, butter or margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture. Bake in a 350 oven for 35 to 40 minutes or till a knife inserted near center comes out clean.

Note: For individual casseroles, prepare as directed, except arrange in ten 10-oz custard cups or casseroles. Bake in a 350 oven for 25 - 30 minutes or till knife inserted near center comes out clean.

Number Of Servings:
Number Of Servings:
8 - 10




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