Breakfast

Praline Pecan-Topped French Toast & Sausage Casserole

Praline Pecan-Topped French Toast & Sausage Casserole

Difficulty Easy
Serves 8-10
Prep Time 20 minutes
Cook Time 45 minutes
Ingredients
Casserole:
1 large loaf of French bread
1 lb. breakfast sausage
6 eggs
1 1/2 cups half-and-half
1/2 cup milk
2 Tbsp. sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of salt
Topping:
3/4 c. (1 1/2 sticks) butter, melted
1 c. packed brown sugar
1 1/2 c. chopped pecans
2 Tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Notes

Recipe and photo courtesy of Holly, Southern Mom Loves

Directions

  1. Start browning and crumbling the breakfast sausage over medium-low heat. While it's cooking, prep the other ingredients.
  2. Prepare a 9"x13" casserole dish by spraying it generously with cooking oil.
  3. Slice the French bread on the diagonal into approximately 20 slices, 3/4 to 1-inch thick.
  4. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and whisk until blended and a little foamy.
  5. When the sausage is browned, drain if necessary, then spread it evenly on the bottom of the casserole dish.
  6. Arrange the bread in 2 even rows on top of the sausage, overlapping the slices.
  7. Pour the egg mixture over the bread, making sure the slices get coated evenly. It may look like a lot of egg mixture, but the bread will soak it up like a sponge.
  8. Cover with foil and refrigerate overnight.
  9. The next day, preheat the oven to 350° F and set the casserole out on the counter while you make the topping.
  10. In a medium bowl, whisk the melted butter, brown sugar, corn syrup, cinnamon, and nutmeg, then gently stir in the pecans.
  11. Spoon the topping evenly over the bread, spreading it over every piece with the back of your spoon.
  12. Bake for 45 minutes, until puffed up and golden brown. Let cool for 10-15 minutes, then slice into squares and serve with syrup!
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